---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Regency Salad
  Categories: Poultry, Salads
       Yield: 2 servings
  
       9 oz Frozen artichoke hearts             1 tb Soy sauce
       2 c  Italian salad dressing              2 tb Butter
       3 c  Cooked, cubed chicken             1/2 c  Pecan halves
     1/3 c  Sliced water chestnuts              1 pn Mixed vegetable seasoning
     1/4 c  Slivered green olives             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.
  
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