Chicken Salad With Bacon And Red Grapes - cooking recipe

Ingredients

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

Preparation

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.