Combine chicken, pecans, celery, coconut and grapes. Mix together the sour cream, mustard, salt, mayonnaise, and lemon juice to make dressing. Serve on lettuce or halved avacado. Surround with pineapple or other fruit. Garnish with olives or cherries. (From "Yesterday, Today and Tomorrow," a cookbook to benefit the Baddour Memorial Center in Senatobia, MS) (MMd by Nancy Hagfors - N.HAGFORS/GEnie), posted by DonW1948@aol.com Submitted By SALLI SCHWARTZ <102003.3307@COMPUSERVE.COM> (HONN) On 19 JUN 1995 090333 -0500
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|Serving Size: 1 Recipe (1175g)|
|Recipe Makes: 1|
|Calories from Fat: 2159 (70%)|
|Amt Per Serving||% DV|
|Total Fat 239.9g||320 %|
|Saturated Fat 60.2g||301 %|
|Monounsaturated Fat 88.3g|
|Polyunsanturated Fat 76.4g|
|Cholesterol 587.6mg||181 %|
|Sodium 2397.9mg||83 %|
|Potassium 2021.9mg||53 %|
|Total Carbohydrate 100.7g||30 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 89g|
|Protein 135.6g||194 %|
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Calories per serving: 3071
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