6 c. diced, cooked chicken breasts (8 breasts)
2 c. diced celery
1 (6 oz.) jar sliced or whole mushrooms, drained
1 c. pecan pieces
10 slices bacon, crisply fried, crumbled and divided
1 c. mayonnaise or salad dressing
1 c. sour cream
1 1/2 tsp. salt
3 tbsp. lemon juice
1 1/2 tsp. soy sauce
1 1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder

Combine chicken, celery, and mushrooms. Add 3/4 cup pecans and 3/4 the bacon to chicken mixture. If preferred, to preserve crispness, pecans and bacon can be added just before serving.

Blend mayonnaise or salad dressing with remaining ingredients except reserved pecans and bacon. Add to chicken mixture, toss lightly. Chill thoroughly. Garnish with remaining pecans and bacon. Serve. Serves 12.