Chicken Salad With Pecans - cooking recipe

Ingredients

6 large pieces chicken breast (halves), boneless and skinless
6 slices bacon
1 c. celery
1 c. sour cream
1 c. mayonnaise
6 pecan halves
1 Tbsp. lemon juice
1 small can button mushrooms

Preparation

Boil chicken until done, let cool and cut into small chunks. Fry bacon until very crisp, crumble into bacon bits.
Chop celery medium fine.
Crumble pecans under each half, is in about 6 pieces.
Open canned mushrooms and drain.
Put in large bowl: chicken, bacon bits, celery, pecans and mushrooms.
Add sour cream, mayonnaise and lemon juice.
Mix thoroughly and serve.