Salad Recipes

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.

<< Back to Salad Recipes