Donna ciezki of Pallatine, Illiois, takes along this elegant chicken salad to family picnics at Ravinia in Highland Park, where the Chicago Symphony Orchestra plays:

1. In a large bowl, combine chicken, celery, mushrooms, red or green peppers (if you like), pecans, and bacon.

2. In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken misture, toss to coat. Season to taste with salt and pepper. Cover, chill for 2 to 24 hours.

3. Serve in lettuce-lined pita or on salad plates.

Picnic hint: Tote the chilled chicken salad in a cooler packed with ice.