| 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
A Message from our Provider:
“There is hope. There is Jesus”