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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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (73%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 17.4mg||5 %|
|Sodium 248.7mg||9 %|
|Potassium 136.8mg||4 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10g|
|Protein 2.4g||3 %|
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Calories per serving: 171
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