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.