Cucumber Chicken Salad

This is another one of those great recipes from the local museum whose members host a monthly museum luncheon. My former bosses wife came up with the recipe and it is wonderful.

• Ready In: 1 hr
• Yields: 5 cups

Ingredients

• 2  cups  cooked chicken, diced
• 1⁄2 cup bell pepper, finely chopped (green, red or yellow)
• 1  cup cucumber, peeled and finely chopped
• 1  tablespoon crushed red pepper flakes
• 1⁄2 cup sour cream
• 1⁄2 cup roasted pecan
• 2⁄3 cup mayonnaise
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon sugar

Directions

1. Combine chicken, onion, cucumber, and bell pepper.
2. In a separate bowl, mix mayonnaise, sour cream, salt, pepper, and sugar.
3. Pour over chicken mixture.
4. Toss lightly, cover and refrigerate until chilled.
5. Garnish with pecans.
6. Serve over lettuce or salad can also be spooned on toasted slices of French bread.