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  Chicken-and-pecan salad under the stars
 
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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