Chicken Salad With Bacon and Red Grapes

Ingredients

• 3 slices bacon 
• 8 ounce water chestnuts minced drained canned
• 0.3 cup celery thinly sliced
• 3 cups meat from a rotisserie chicken diced cooked
• 4 teaspoons parsley flakes dried
• 0.5 teaspoon ground ginger 
• 6 servings salt and ground pepper black to taste
• 2.5 teaspoons juice of lime 
• 1.5 cups mayonnaise 
• 1.5 teaspoons onion powder 
• 1.5 cups grapes red seedless halved
• 1 dash worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes.
2. Drain bacon slices on a paper towel-lined plate and allow to cool; crumble.
3. Mix cooked chicken, crumbled bacon, water chestnuts, celery, and red grapes in a large salad bowl.
4. Whisk mayonnaise, dried parsley, lime juice, onion powder, ground ginger, Worcestershire sauce, salt, and black pepper together to make a smooth dressing.
5. Pour dressing over chicken mixture and stir to coat.
6. Cover the bowl and refrigerate until cold, at least 30 minutes.