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Recipe by: medhy
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See below ingredients and instructions of the recipe
9 oz Frozen artichoke hearts
2 c Italian salad dressing
3 c Cooked, cubed chicken
1/3 c Sliced water chestnuts
1/4 c Slivered green olives
1 tb Soy sauce
2 tb Butter
1/2 c Pecan halves
1 pn Mixed vegetable seasoning
3/4 c Diced celery
Cook artichoke according to package directions; drain. Combine with
salad dressing, chicken, water chestnuts, olives, and soy sauce.
Cover and refrigerate at least 3 hours.
Melt butter; add pecans and cook over low heat, stirring constantly
until nuts begin to brown. Drain nuts and sprinkle with vegetable
seasoning; cool.
Drain any liquid from chicken mixture. Add celery just before
serving. Serve on lettuce leaves and garnish with pecans.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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