Chicken-and-pecan Salad Under The Stars Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 & crumbled
8 ounce: Sour cream,
1 cup: Mayonaise,
2 tbsp: Lemon juice,
8: Pita bread halves,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp