Chicken Salad with Bacon
- 2 1/2 to 3 cups cooked diced chicken
- 5 strips bacon, cooked and crumbled
- 1 can (8oz) water chestnuts, drained
- 2 ribs celery, thinly sliced
- 1 cup seedless green grapes, halved
- 3/4 cup mayonnaise
- 1 tablespoon parsley, fresh or dried
- 2 tablespoons finely minced green onions
- 1 teaspoon lemon juice
- 1/4 teaspoon ground ginger
- dash Worcestershire sauce
- salt and pepper, to taste
Combine first 5 ingredients in a large bowl; set aside. In a
small bowl, whisk together remaining ingredients; combine with chicken mixture.
Chill and stir again before serving.
Serving idea: Serve over slices of ripe avocado and lettuce leaves.
Serves 4 to 6.