Recipe: Chicken and Pecan Salad Under the Stars

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From: Nancy,.SanFran

Chicken and Pecan Salad Under the Stars
Recipe By :Midwest Living Magazine

4 cups chicken -- cooked diced
2 cups celery -- diced
1 cup mushrooms -- fresh sliced
1/2 cup red or green sweet pepper -- chopped optional
1/2 cup toasted pecan halves or pieces
4 slices crisp cooked bacon -- crumbled
1 carton dairy sour cream -- 8 oz
1 cup mayonnaise or salad dressing
2 tablespoons lemon juice
Lettuce leaves
6 pita bread halves -- to 8

Donna Ciezki of Palatine, Illinois, takes this dish to family picnics under the stars at Ravinia, the Chicago Symphony Orchestra's summer concert site outdoors.

In a large bowl, combine chicken, celery, mushrooms, red or green pepper (if you like), 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. Makes 6 to 8 servings.

Picnic hint: Carry the chilled salad in a cooler packed with ice.