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Chicken Mushroom Salad
1/2 cup pecans halves 4 cups diced cooked chicken 4 slices cooked bacon, crumbled 2 cups sliced celery 3/4 cup sliced fresh mushrooms Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 2 T. lemon juice 1 t. salt
Toast the pecans at 350 for 15 minutes in a shallow pan. Mix all ingredients together and cover with dressing. Chill before serving. Serves 8 Source: Mrs. Erling Holey (Susan)