3 c. cooked chicken, diced
1 c. pineapple chunks, drained
3/4 c. chopped celery
1/2 c. chopped pecans
Cook chicken in water with salt, bay leaf, celery, and clove. Mix
chicken, pineapple, celery, and dressing.
1/2 c. sour cream
1/2 c. mayonnaise
salt to taste
1/2 tsp. Accent
1/2 tsp. sugar
2 tsp. lemon juice
Combine all ingredients, then add to chicken, celery, and pineapple.
Stir mixture well. Refrigerate for several hours. When serving,
top with pecans.
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