Chicken-and-pecan Salad Under The Stars
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Main dish, Picnic | 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 | T | 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: In a large bowl, combine chicken, celery, mushrooms, red or green peppers (if you like), pecans, and bacon. 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. 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" <debkuhnen@email.msn.com> on Apr 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 817
Calories From Fat: 344
Total Fat: 38.4g
Cholesterol: 117.7mg
Sodium: 2129.9mg
Potassium: 976.4mg
Carbohydrates: 71.9g
Fiber: 4.2g
Sugar: 15.8g
Protein: 46.6g