4 c. diced cooked chicken
2 c. diced celery
4 (1/2 oz.) jar whole drained mushrooms
1/2 c. pecans halves (toasted)
4 slices crisp fried bacon, crumbled
1 c. mayonnaise
1 c. sour cream
1 1/2 tsp. salt
2 tbsp. lemon juice

Combine chicken, mushrooms, bacon and pecans in a large bowl. Blend mayonnaise with remaining ingredients. Add to chicken mixture, tossing lightly to mix. Chill thoroughly. Serve on crisp lettuce. Makes 6-8 servings. To toast pecans place in shallow baking pan in preheated oven 350 degrees about 15 minutes.