Chicken Salad - cooking recipe

Ingredients

2 1/2 to 3 lb. chicken, cooked
1 c. pecans
butter or margarine
salt to taste
2 to 2 1/2 c. mayonnaise
pepper to taste

Preparation

Cook chicken.
Cool chicken and cut into small pieces.
Saute pecans in butter until crisp; salt lightly.
Cool and chop coarsely.
Combine pecans and chicken.
Mix with mayonnaise until moist.
Season with salt and pepper to taste.
Yields 8 to 10 servings.