Marcias Chicken Salad With Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my dear friend Marcia's recipe & we have always loved it. The water chestnuts & grapes give it such a wonderful texture & the flavors work perfectly together -this just may become your new favorite too. Read more . The original recipe calls for mayo, but we heard that if you use hidden valley ranch dressing it cuts out some of the fat. Not sure how true it is, but both mayo & ranch taste great in this salad. Ingredients:
3 cups cooked diced chicken -can use caned if you like |
4 strips bacon, cooked & crumbled |
1 8oz can sliced water chestnuts, drained & chopped |
2 ribs celery, thinly sliced |
1 cup seedless grapes, halved or quartered |
3/4 cup mayonnaise or ranch dressing |
1 tablespoon chopped parsley, fresh or dried |
2 tablespoons finely minced green onions (scallions) |
1 teaspoon lemon juice |
1/4 teaspoon ground ginger |
dash worcestershire sauce |
salt & pepper, to taste |
Directions:
1. Combine the chicken, bacon, water chestnuts, celery, and grapes in a large bowl and set aside.
2. In a small bowl, whisk together remaining ingredients.
3. Combine with chicken mixture, using as much or as little as necessary to moisten as desired.
4. You may add a little more mayo or ranch if you like a creamier salad.
5. Chill and stir again before serving. -this salad must chill so that the flavors combine -I swear it will get better after it chills!!
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