Monday, March 8, 2010

Chicken Salad

4 cups cooked and chopped chicken breasts
1 tablelspoon lemon juice
3/4 cups diced celery
1 cup toasted and chopped pecans
1/2 cup sweetened, dried cranberries
Salt, black pepper and white pepper to taste
1 cup mayo
Leaf lettuce and tomato slices
1 (3 ounce) package real bacon bits

Sprinkle chicken pieces with lemon juice.  Stir in celery, pecans, cranberries, salt and peppers.   Blend in mayo.   Serve on a lettuce leaf with a tomato slice and sprinkle with bacon bits.  Yield:  8 servings.

Mississippi Magazine
March, 2010

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