Crunchy Chicken Salad

• 1/2 c. pecan halves
• 5 chicken breast halves, cooked and cut into bite-size pieces
• 2 c. chopped celery
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (4 oz.) can whole mushrooms, drained, rinsed and halved
• 6 strips bacon, fried crisp and crumbled
• 1/2 c. dairy sour cream
• 1 1/2 tsp. seasoned salt
• 2 Tbsp. fresh lemon juice
• 1 c. mayonnaise
• pepper
• lettuce leaves

1. Preheat oven to 350u0b0.
2. Toast pecan halves in the oven 10 to 15 minutes.
3. Watch closely so as not to burn.
4. Combine pecans, chicken, celery, water chestnuts and mushrooms.
5. Stir together 3/4 of the bacon, sour cream, salt and lemon juice.
6. Toss with chicken mixture.
7. Add mayonnaise to moisten.
8. Pepper to taste.
9. Sprinkle remaining bacon over the top.
10. Serve on a bed of lettuce leaves. Serves 12.

pecan halves, chicken, celery, water chestnuts, mushrooms, bacon, sour cream, salt, lemon juice, mayonnaise, pepper, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930577 (may not work)