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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I like that the dressing on this salad has half sour cream in it. I really only use about half of the dressing, because I don't like lots of dressing in my chicken salad, just enough to bind it together. Ingredients:
4 cups cooked chicken breasts, diced |
2 cups diced celery |
1 cup sliced fresh mushrooms |
1/2 cup diced red bell pepper (optional) |
1/2 cup toasted pecan pieces |
1 cup halved seedless grapes |
4 slices cooked crumbled bacon |
8 ounces sour cream |
1 cup mayonnaise |
2 tablespoons lemon juice |
Directions:
1. In a large bowl, combine chicken, celery, mushrooms, red peppers, pecan pieces, grapes, and bacon.
2. In a medium bowl, stir together the sour cream, mayonnaise and lemon juice.
3. Add the sour cream mixture to the chicken mixture; toss to coat.
4. Season to taste with salt and pepper.
5. Cover and chill for 2 to 24 hours.
6. Serve in lettuce leaves or spinach-lined pita halves or on salad plates.
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