Lori's Berry Chicken Salad

• 4 small sourdough bread, loaves (hollowed)
• Butter Flavor Crisco (as needed)
• 6 lbs chicken pieces (skinned)
• 1 cup lemon yogurt
• 6 tablespoons mayonnaise
• 1 teaspoon salt
• fresh cracked pepper (to taste)
• 1 14 cups blueberries
• 34 cup strawberry (hulled, chopped)
• 1 cup green onion (chopped)
• 34 cup celery (chopped)
• 12 cup red bell pepper (chopped)
• 12 cup pecans (chopped, toasted)
• 1 leaf lettuce leaf

1. Heat oven 375.
2. Brush the inside of the bread bowls with Crisco.
3. Toast 20 minutes.
4. Let cool.
5. Boil chicken until cooked through.
6. Let cool.
7. Remove meat from bones.
8. Shred.
9. Place in a bowl.
10. Stir in the yogurt, mayonnaise, salt, pepper, blueberries, strawberries, onions, celery, pepper and pecans.
11. Cover.
12. Chill 1 hour.
13. Line bowls with lettuce leaves.
14. Fill with mix.

bread, butter, chicken, lemon yogurt, mayonnaise, salt, fresh cracked pepper, blueberries, strawberry, green onion, celery, red bell pepper, pecans, leaf

Taken from www.food.com/recipe/loris-berry-chicken-salad-166460 (may not work)