Certain dishes call out to me and say, "It's Springtime! Make me!" Artichoke Chicken Salad happens to be one of them. So simple, yet so incredibly delicious. It calls for four cups of cooked chicken, which you can prepare any number of ways. Typically, I poach a few chicken breasts for this dish. It's quick and easy. Plus I have leftover broth to use for other dishes. You can also grill your chicken, or bake it, and so on, and so on. (you get the point) If mayo is not your thing, simply replace it with some plain Greek yogurt. Maybe just add a teaspoon of olive oil to make sure your salad stays moist during the heating process. (It's the oils in the mayo that makes it the perfect binding ingredient for this recipe.) I not only love this dish because it tastes fantastic! I like that I can make it ahead, spoon it on some Texas Toast, and pop it into the oven when dinner time rolls around. Enjoy!
4 cups cooked chicken breasts, cut into bite size cubes
1 14 oz can artichoke hearts, drained and chopped
1/2 cup chopped toasted pecans
1/2 cup mayonnaise
1 tsp celery salt
1/2 tsp black pepper
1 package Texas Toast
1 cup Italian cheese blend
Mix all ingredients in large mixing bowl. Keep chilled until ready to use.
Preheat oven to 425 degrees. Place Texas Toast on baking sheet. Spoon about 1/2 cup of chicken salad on top of each slice of toast. Top with shredded cheese. Bake 15 minutes, or until browned and toasty.
*Makes about 8 slices of topped bread/serves 4
LESLIE'S NOTES: Texas Toast can be found in the frozen food section of most grocery stores. But you can use any kind of pre-sliced frozen garlic bread. When I am watching my calories, I like to make mine on a thick slice of plain sourdough bread. It still tastes amazing! (promise)
*Adapted from recipe at Southern Living Magazine