Chicken-and-pecan salad under the stars
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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.
