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.
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