Crunchy Chicken Salad - cooking recipe

Ingredients

1/2 c. pecan halves
5 chicken breast halves, cooked and cut into bite-size pieces
2 c. chopped celery
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can whole mushrooms, drained, rinsed and halved
6 strips bacon, fried crisp and crumbled
1/2 c. dairy sour cream
1 1/2 tsp. seasoned salt
2 Tbsp. fresh lemon juice
1 c. mayonnaise
pepper
lettuce leaves

Preparation

Preheat oven to 350\u00b0.
Toast pecan halves in the oven 10 to 15 minutes.
Watch closely so as not to burn.
Combine pecans, chicken, celery, water chestnuts and mushrooms.
Stir together 3/4 of the bacon, sour cream, salt and lemon juice.
Toss with chicken mixture.
Add mayonnaise to moisten.
Pepper to taste.
Sprinkle remaining bacon over the top.
Serve on a bed of lettuce leaves. Serves 12.