Chicken-and-pecan salad under the stars
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Chicken-and-pecan salad under the stars
  Salad    Picnic  
Last updated 6/12/2012 1:14:14 AM. Recipe ID 43034. Report a problem with this recipe.
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      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. 




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Recipe ID 43034 (Apr 03, 2005)

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