ARTICHOKE HEARTS STUFFED WITH CHICKEN AND CELERY SALAD   
  Ingredients :
    6 artichoke hearts, cooked
    Watercress
    1 chicken breast, cooked and diced
    ¼ cup celery, chopped
    ¼ cup pecans, chopped
    ½ mayonnaise
    2 hardboiled eggs
    6 green olives

  Preparation:

Combine chicken, celery and chopped nuts with mayonnaise.

Fill artichoke halves.

Sprinkle boiled egg on top. Garnish with olives.

To serve place watercress around each artichoke.
 
        6 servings
       
 
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