I have made this recipe a lot in the past few months. I made it the first time for a luncheon that Kindergarten put on for the staff at my school; I doubled the recipe for that and we ran out about halfway through the lunches.... oops! People liked it so much that it was requested for a baby shower and again for a wedding shower. This is a good recipe to have in your cookbook for special occasions, summer gatherings, lunches or snacks.
Recipe slightly adapted from All Recipes
3 chicken breasts (1.5-2 lbs)
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 strips bacon, cooked and crumbled
1/2 cup thinly sliced celery (about 2 stalks)
1 cup halved red grapes
3/4 cup mayonnaise
1 tablespoon dried parsley flakes
2 teaspoons finely minced shallot
1 teaspoon fresh lemon juice
1/4 teaspoon ground ginger
2 dashes Worcestershire sauce
Heat olive oil and butter in large skillet over medium high heat.
Salt and pepper chicken breasts and cook in skillet, about 5-8 minutes per side or until firm.
Prepare celery, grapes and shallot while chicken is cooking, set aside. The original recipe has water chestnuts (seen here) but I did not like the texture in this salad and have since omitted it.
Remove chicken from skillet and set aside to cool. Add bacon to same skillet and cook until crispy.
In large bowl, combine mayonnaise, parsley flakes, shallot, lemon, ginger and Worcestershire.
Cut chicken into small cubes, crumble bacon and add to mayonnaise mixture. Add grapes and celery, mix to combine and add salt to taste. Chill and serve on croissants or toast. Enjoy!
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