| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chicago |
Picnic, Main dish |
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.
Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com>
on Apr 20, 1998
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