Chicken and Pecan Salad Under the Stars

• 4 cups cooked chicken, diced
• 2 cups celery, diced
• 1 cup mushroom, fresh sliced
• 12 cup sweet red peppers or 12 cup green sweet pepper, chopped
• 12 cup toasted pecan halves or 12 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

1. In a large bowl, combine chicken, celery, mushrooms, red or green pepper, pecans and bacon.
2. In a medium bowl, stir together sour cream, mayonnaise and lemon juice.
3. Add to chicken mixture; toss to coat.
4. Season to taste with salt and pepper.
5. Cover; chill for 2 to 24 hours.
6. Serve in lettuce-lined pita or on salad plates.

chicken, celery, mushroom, sweet red peppers, pecan, bacon, sour cream, mayonnaise, lemon juice, pita bread

Taken from www.food.com/recipe/chicken-and-pecan-salad-under-the-stars-84195 (may not work)