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Chicken And Pecan Salad Under The Stars

Ingredients
 

4 cup chicken, cooked & diced
2 cup celery, diced
1 cup mushrooms, fresh sliced
1/2 cup sweet pepper, red or green
1/2 cup pecan halves or pcs, toasted
4 bacon slices, crisp cooked & crumb, led
8 oz sour cream
1 cup mayonaise
2 tbsp lemon juice
8 pita bread halves




 
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Preparation
 
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.

 

 
Servings: 8

 

 

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