Chicken-And-Pecan Salad Under the Stars
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Yield: 8 Servings Ready in 1 hours
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Chicken-And-Pecan Salad Under the Stars Preparation
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"
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