9 oz Frozen artichoke hearts
2 c  Italian salad dressing
3 c  Cooked, cubed chicken
1/3 c  Sliced water chestnuts
1/4 c  Slivered green olives
1 tb Soy sauce
2 tb Butter
1/2 c  Pecan halves
1 pn Mixed vegetable seasoning
3/4 c  Diced celery

Cook artichoke according to package directions; drain. Combine with salad
dressing, chicken, water chestnuts, olives, and soy sauce. Cover and
refrigerate at least 3 hours.

Melt butter; add pecans and cook over low heat, stirring constantly until
nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning;
cool.

Drain any liquid from chicken mixture. Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.