|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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). Canned chicken is another option, and it can be a lifesaver if you have no time to run to the market. Keep a few cans of chicken on hand for busy day lunches or dinners.
- 4 strips bacon
- 2 ribs celery (thinly sliced)
- 1 cup seedless green grapes (halved)
- 1 green onion
- 1 (8-ounce) can sliced water chestnuts, drained
- 3 cups diced chicken (cooked, see below)
- 1 tablespoon parsley (chopped)
- 3/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon ground ginger
- Dash Worcestershire sauce
- Salt and pepper, to taste
Cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels and set aside.
Slice the celery thinly and cut the grapes into halves. Mince the green onion.
In a large bowl, combine the diced chicken with the sliced celery, grape halves, minced green onion, water chestnuts, diced chicken, and chopped parsley. Crumble the bacon and add it to the chicken; toss to combine.
In a small bowl, whisk the mayonnaise with the lemon juice, ground ginger, and Worcestershire sauce; combine the dressing with chicken mixture, using as much or as little as necessary to moisten as desired. You may add extra mayonnaise if you like a creamier salad. Gently toss to combine thoroughly; taste and adjust the seasonings, as needed.
Cover the bowl and refrigerate for at least an hour to chill. Stir again just 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.