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At a Glance
Course : Salad
Type of Prep : Chill
Cuisine : U.S. Regional
Occasion : Summer
 
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Chicken Salad With Bacon

From Diana Rattray,
Your Guide to Southern Food.
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This chicken salad recipe contains cooked diced chicken, bacon, halved seedless grapes, mayonnaise, and celery, along with seasonings.

INGREDIENTS:

  • 3 cups cooked diced chicken
  • 4 strips bacon, cooked and crumbled
  • 1 can (8oz) sliced 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

PREPARATION:

Combine first chicken, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
For a luncheon dish, serve over slices of ripe avocado and lettuce leaves.
Serves 4 to 6.

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