This is a recipe that always seems to be used at our family gatherings. Everyone loves it. It’s also great to make ahead for busy days.
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.
Per Serving: 537 calories; protein 12.8g; carbohydrates 14.5g; fat 48.4g; cholesterol 55.3mg; sodium 456mg.