“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.”
READY IN:
20mins
SERVES:
8-10
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

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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