Chicken Salad With Bacon and Grapes

Chicken Salad With Grapes
Chicken Salad With Grapes. Tara Donne/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 4 Servings

This tasty chicken salad has lots of flavor from the bacon and grapes, and the water chestnuts give it some interesting texture and pleasant crunchiness. This is an uncomplicated salad, perfect for a special luncheon, or serve it as a supper salad on a hot summer evening.

Use pre-cooked purchased chicken breast strips, a rotisserie chicken, or poached or baked chicken breasts (directions below the recipe).

What You'll Need

  • 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

How to Make It

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 the salad on lettuce leaves or mixed greens with avocado and tomato wedges.

Or use the salad as a sandwich filling.

*To bake chicken breasts for salad, brush 3 to 4 boneless chicken breasts lightly with olive oil and season with kosher salt and freshly ground black pepper. Arrange the chicken breasts on a foil-lined baking pan and bake at 350 F for about 22 to 28 minutes.

To boil chicken breasts for salad, place the chicken in a saucepan and cover with water. Add about 1 teaspoon of salt to the water. Bring to a boil. Cover the pan, reduce the heat to medium-low, and cook for 7 minutes. Don't remove the cover; take the pan off the heat and let it stand, covered, for about 12 to 14 minutes. The chicken will be opaque and will register at least 165 F on an instant-read thermometer.

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