Chicken and Pecan Salad Under the Stars
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 cups cooked chicken, diced
- 2 cups celery, diced
- 1 cup mushroom, fresh sliced
- 1⁄2 cup sweet red peppers or 1/2 cup green sweet pepper, chopped
- 1⁄2 cup toasted pecan halves or 1/2 cup pecan pieces
- 4 slices crisp cooked bacon, crumbled
- 1 (8 ounce) carton sour cream
- 1 cup mayonnaise or 1 cup salad dressing
- 2 tablespoons lemon juice
- lettuce leaf
- 3 -4 pieces pita bread, cut in halves
directions
- 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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Reviews
-
This is a wonderful chicken salad. I made it just as written with one change and two additions. I used yogurt cheese, Recipe #77269 rather than sour cream, added some apsparagus because I had it and it needed to be used and added a chopped apple because I liked the crunchy sweetness it added. We enjoyed it it over mixed lettuce and spinach. I think it would make a great sandwich. We'll find out tomorrow; if Dh leaves the leftovers alone tonight.
RECIPE SUBMITTED BY
Bitsie
Tampa, FL
I live in beautiful, sunny Tampa Bay FL, where I have lived for most of my life. A true Florida Cracker. I love to travel, dance, swim, paint, craft, read, and spend time with my huge family. My passions are my philanthropic charity work, growing bromeliad and air plants and cooking. The only pet peeve I can think of is people that do not cover their sneezes and coughs.