Chicken-And-Pecan Salad Under the Stars
Categories: Picnic | Main dishServes: 8 Servings
Ingredients:
- 4 c Chicken, cooked & diced
- 2 c Celery, diced
- 1 c Mushrooms, fresh sliced
- 1/2 c Sweet pepper, red or green
- 1/2 c Pecan halves or pcs, toasted
- 4 Bacon slices, crisp cooked
- - & crumbled
- 8 oz Sour cream
- 1 c Mayonaise
- 2 tb Lemon juice
- 8 Pita bread halves
Instructions:
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
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