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Salads : Crunchy Chicken Salad
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From: MSN Nicknamebellydancedreamer  (Original Message)Sent: 4/16/2008 10:24 PM
Crunchy Chicken Salad 
2 cups diced cooked chicken  1/2 cup sour cream 
4-1/2 oz whole button mushrooms  1/2 cup mayonnaise 
3 slices bacon, crisply cooked and crumbled  1 cup shredded lettuce 
3/4 cup diced carrots  3 oz Chinese rice noodles 
3/4 cup diced celery  1 tbsp lemon juice 
1/2 cup quartered water chestnuts 
In a large bowl, combine chicken, mushrooms, bacon, carrots, celery, water chestnuts, and lemon
juice. Cover with plastic wrap; chill 4 hours or overnight. Just before serving, combine sour cream
and mayonnaise in a small bowl. Mix 3/4 cup of sour cream mixture with chicken-vegetable mixture. 
Spread shredded lettuce in a shallow salad bowl. Add chicken salad;  mix well.  Heat noodles in
300-degree oven 3 to 4 minutes, until crisp. Scatter half of noodles over salad. Serve with remaining
noodles and sour cream mixture on the side.