Chicken-and-Artichoke Salad
          9-01-2006

MAKES 4 SERVINGS
PREP: 10 MIN
BAKE: 10 MIN


  • 4 cups chopped cooked chicken breasts
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup chopped toasted pecans
  • 1/2 cup mayonnaise
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Colby-Jack cheese
  • 4 slices of frozen Texas Garlic toast



STIR together all ingredients; cover and chill until ready to serve. Spread salad on slices of frozen Texas
toast, sprinkle with shredded Colby-Jack cheese and bake at 425 degrees for 10 minutes or until golden
brown.