| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salads, Chicken | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Diced cooked chicken |
| 4 | Bacon strips, cooked and crumbled | |
| 1 | cn | Sliced water chestnuts, drained (8 oz.) |
| 1/2 | c | Thinly sliced celery |
| 1 | c | Halved green grapes |
| 3/4 | c | Salad dressing OR mayonnaise |
| 1 | tb | To 2 tb Dried parsley flakes |
| 2 | ts | Finely minced onion |
| 1 | ts | Lemon juice |
| 1/4 | ts | Ground ginger |
| 1 | ds | Worcestershire sauce |
| Salt and pepper to taste |
INSTRUCTIONS
Combine chicken, bacon, water chestnuts, celery and grapes in a large bowl; set aside. In another bowl, wisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Yield: 4-6 servings. SOURCE:*Cathy Rauen, Ridgway, CO, Country Magazine June/July 93 POSTED BY: Jim Bodle 9/93 Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
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