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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