Recipe - Chicken-And-Pecan Salad Under The Stars

4 cup Chicken, cooked & minced
2 cup Celery, minced
1 cup Mushrooms, fresh cut or sliced up
One half cup Sweet pepper, red or green
One half cup Pecan halves or pcs, toasted
4 Bacon slices, crisp cooked
& crumbled
8 ounce Sour cream
1 cup Mayonaise
2 tablespoon 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 lettucelined pita or on salad plates.

Picnic hint: Tote the chilled chicken salad in a cooler packed with ice.
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Apr 20, 1998