Chicken Salad

Name: Chicken Salad
Ingredients: 4 to 5 chicken breasts, cooked and coarsely chopped; 2 c. celery, coarsely chopped; 1 can water chestnuts, sliced; 1 (4 oz.) can whole mushrooms, rinsed, drained and halved; 1/2 c. toasted pecan halves; 4 to 6 slices bacon, fried crisp, drained and crumbled; 1/2 c. sour cream; 3/4 to 1 c. mayonnaise; 2 Tbsp. fresh lemon juice; 1 1/2 tsp. salt; pepper, coarsely ground

11 ingredients

8 steps

Ingredients

4 to 5 chicken breasts, cooked and coarsely chopped
2 c. celery, coarsely chopped
1 can water chestnuts, sliced
1 (4 oz.) can whole mushrooms, rinsed, drained and halved
1/2 c. toasted pecan halves
4 to 6 slices bacon, fried crisp, drained and crumbled
1/2 c. sour cream
3/4 to 1 c. mayonnaise
2 Tbsp. fresh lemon juice
1 1/2 tsp. salt
pepper, coarsely ground

Directions

1

Roast pecans by placing them on a cookie sheet for 10 to 15 minutes in 350° oven.
2

Watch carefully to prevent burning.
3

Combine chicken, celery, mushrooms, water chestnuts, pecans and about 3/4 bacon bits.
4

Blend sour cream, salt, lemon juice and pepper into chicken mixture.
5

Add enough mayonnaise to moisten salad thoroughly and toss lightly.
6

Chill thoroughly.
7

When ready to serve, garnish top with the rest of the bacon bits.
8

May be served in individual lettuce cups or on a lettuce-lined platter.