Chicken-and-pecan salad under the stars

8 Servings

Ingredients

QuantityIngredient
4cupsChicken, cooked & diced
2cupsCelery, diced
1cupMushrooms, fresh sliced
½cupSweet pepper, red or green
½cupPecan halves or pcs, toasted
4Bacon slices, crisp cooked & crumbled
8ouncesSour cream
1cupMayonaise
2tablespoonsLemon juice
8Pita bread halves

Directions

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.