Monday, October 6, 2008

chicken salad

This recipe is based upon a recipe from an Atlanta cookbook Chef D received as a gift before we met.  I have made a few changes over the years and this is the result of my experiments:)

4 c. cooked chicken, diced
2 c. diced celery
1/2 c. toasted pecan halves
4 slices bacon, fried crisp, crumbled
1/2 c. mayo
1/2 c. sour cream
1.5 t. salt
2 T. lemon juice
1/2 apple, cubed (we prefer gala or honeycrisp)

Combine all ingredients and chill for at least 4 hours.

No comments: