Chicken and Artichoke Salad

Submitted by Chef #1441229

"Great lunch or quick dinner."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 cups chopped cooked chicken breasts
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1⁄2 cup of toasted pecans
• 1⁄2 cup mayonnaise
• 1 teaspoon celery salt
• 1⁄2 teaspoon pepper
• colby-monterey jack cheese
• frozen Texas toast thick bread

directions

1. Stir together in ingredients, spead salad on slices of frozen Texas toast, sprinkle with jack cheese and bake at 425 degrees for 10 minutes or until golden brown.