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.