Chicken and Artichoke Salad

Great lunch or quick dinner.

• Ready In: 20 mins
• 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.