Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 4 c. Chicken, cooked & diced
- 2 c. Celery, diced
- 1 c. Mushrooms, fresh sliced
- 1/2 c. Sweet pepper, red or possibly green
- 1/2 c. Pecan halves or possibly pieces, toasted
- 4 x Bacon slices, crisp cooked & crumbled
- 8 ounce Lowfat sour cream
- 1 c. Mayonaise
- 2 Tbsp. Lemon juice
- 8 x Pita bread halves
Direcciones
- Donna ciezki of Pallatine, Illiois, takes along this elegant chicken salad to family picnics at Ravinia in Highland Park, where the Chicago Symphony Orchestra plays:1. In a large bowl, combine chicken, celery, mushrooms, red or possibly green peppers (if desired), pecans, and bacon.
- 2. In a medium bowl, stir together lowfat sour cream, mayonnaise, and lemon juice. Add in to chicken misture, toss to coat. Season to taste with salt and pepper. Cover, refrigeratefor 2 to 24 hrs.
- 3. Serve in lettuce-lined pita or possibly on salad plates.
- Picnic hint: Tote the chilled chicken salad in a cooler packed with ice.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 538 | |
| Calories from Fat 445 | 83% |
| Total Fat 50.18g | 63% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 374mg | 16% |
| Potassium 347mg | 10% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.08g | 1% |
| Protein 18.24g | 29% |
