Chicken-and-pecan salad under the stars

Yield: 8 Servings

Measure 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 \N Bacon slices, crisp cooked & crumbled
8 ounces Sour cream
1 cup Mayonaise
2 tablespoons Lemon juice
8 \N Pita bread halves

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.

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