Chicken & Pecan Salad



6 to 8 servings



4 cups chicken, cooked and diced
2 cups celery, diced
1 cup fresh mushrooms, sliced
1/2 cup red or
green sweet pepper, chopped (optional)
1/2 cup toasted pecan halves or
4 slices bacon crisp, cooked and crumbled
1 container (8 oz.) dairy sour cream
1 cup mayonnaise or
salad dressing
2 tbsp. lemon juice
Lettuce leaves
6 to 8 pita bread halves


In a large bowl, combine chicken, celery, mushrooms, red or green pepper, pecans and bacon. In a medium bowl, stir together sour cream, mayonnaise and lemon juice. Add to chicken mixture; 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.

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