Chicken-and-pecan salad under the stars
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken, cooked & diced |
| 2 | cups | Celery, diced |
| 1 | cup | Mushrooms, fresh sliced |
| ½ | cup | Sweet pepper, red or green |
| ½ | cup | Pecan halves or pcs, toasted |
| 4 | Bacon slices, crisp cooked & crumbled | |
| 8 | ounces | Sour cream |
| 1 | cup | Mayonaise |
| 2 | tablespoons | Lemon juice |
| 8 | Pita 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.