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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