Chicken Salad With Bacon And Red Grapes Recipes

Steps:

• 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.

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

Steps:

• In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
• Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)
• In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.