- 3 slices bacon
- 3 cups diced cooked chicken
- 1 (8 ounce) can water chestnuts, drained and minced
- 1/4 cup thinly sliced celery
- 1 1/2 cups seedless red grapes, halved
- 1 1/2 cups mayonnaise
- 4 teaspoons dried parsley flakes
- 2 1/2 teaspoons lime juice
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon ground ginger
- 1 dash Worcestershire sauce
- salt and ground black pepper to taste
- Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain bacon slices on a paper towel-lined plate and allow to cool; crumble.
- Mix cooked chicken, crumbled bacon, water chestnuts, celery, and red grapes in a large salad bowl.
- Whisk mayonnaise, dried parsley, lime juice, onion powder, ground ginger, Worcestershire sauce, salt, and black pepper together to make a smooth dressing.
- Pour dressing over chicken mixture and stir to coat.
- Cover the bowl and refrigerate until cold, at least 30 minutes.
04/03/2018
recipepes.com
Chicken Salad With Bacon and Red Grapes, recipe
PT15M
PT1H
5
455 calories
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