Wednesday, November 17, 2010

Chicken Salad

A good way to use any left over rotissery chicken.

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup thinly sliced celery
1 cup halved red grapes
3/4 cup mayo
1 T dried parsely flakes
2 tsp finely minced red onion
1 tsp lemon juice
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, celery, and grapes in a large bowl and set aside. In another bowl whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Original recipe found on I did tweek it a bit.

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