Title: Chicken-And-Pecan Salad Under the Stars
Categories: Picnic, Main dish
Yield: 8 Servings

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

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