Excellent summer dish served poolside or patio ¼ cup chopped pecans 1 whole roasted lemon-pepper chicken from grocery’s deli 1 16-oz can pineapple chucks, drained 1 cup celery, finely diced ½ cup shredded carrot ½ cup mayonnaise ¼...

Excellent summer dish served poolside or patio

• ¼ cup chopped pecans
• 1 whole roasted lemon-pepper chicken from grocery’s deli
• 1 16-oz can pineapple chucks, drained
• 1 cup celery, finely diced
• ½ cup shredded carrot
• ½ cup mayonnaise
• ¼ cup sour cream
• 1/2 tsp curry powder
• 1 tsp lemon juice
• ½ tsp salt
• 4 cups torn mixed salad greens

1. Bake pecans at 350?, stirring occasionally for 5 minutes
2. Remove chicken meat from bones and combine with next 3 ingredients in large bowl
3. In separate bowl mix mayonnaise and next 4 ingredients; pour over chicken and toss gently to coat
4. Spoon salad over greens and sprinkle with pecans

Serves 4