Chicken-And-Pecan Salad Under the Stars

8 Servings

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Chicken-And-Pecan Salad Under the Stars Ingredients

4 c Chicken, cooked & diced	4 Bacon slices, crisp cooked
2 c Celery, diced	8 oz Sour cream
1 c Mushrooms, fresh sliced	1 c Mayonaise
1/2 c Sweet pepper, red or green	2 tb Lemon juice
1/2 c Pecan halves or pcs, toasted	8 Pita bread halves

Instructions for Chicken-And-Pecan Salad Under the Stars

Donna ciezki of Pallatine, Illiois, takes along this elegant chicken salad to family picnics at Ravinia in Highland Park, where the Chicago Symphony Orchestra plays: 1. In a large bowl, combine chicken, celery, mushrooms, red or green peppers (if you like), pecans, and bacon. 2. In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken misture, toss to coat. Season to taste with salt and pepper. Cover, chill for 2 to 24 hours. 3. Serve in lettuce-lined pita or on salad plates. Picnic hint: Tote the chilled chicken salad in a cooler packed with ice. Posted to MM-Recipes Digest by "deborah kuhnen" on Apr 20, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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