---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Salads
       Yield: 2 servings
       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.