This recipe is quick to prepare and easy to store. It is an elegant version of chicken salad that can be eaten hot or cold.


  • 4 cups cooked chicken breasts chopped
  • 1 14 oz can artichoke hearts drained and chopped
  • 1/2 cup toasted pecans chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • 1/2 tsp pepper


  • Stir together all ingredients.
  • Cover and chill until ready to serve.