Chicken Salad
2 1/2 c diced cooked chicken
4 strips `bacon, cooked and crumbled
1 can sliced water chestnuts, drained
(8 oz)
1/2 c thinly sliced celery
1 c halved green grapes
3/4 c salad dressing or fat free mayo
1-2 Tbs dried parsley flakes
2 tsp finely minced onion
1 tsp lemon juice
1/4 tsp ground ginger
dash Worcestershire sauce
salt/pepper to taste
Combine chicken, bacon, water chestnuts, celery, and grapes in a
large bowl; set aside.
In another bowl, whisk together remaining ingredients; add to salad
and toss to coat. Chill until serving.
Serving = 1/6 of recipe
Points per Serving = 4
Servings = 6
LEAVE OUT BACON FOR A CORE RECIPE!
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