Chicken Salad With Bacon and Red Grapes

3 slices bacon

3 cups diced cooked chicken

1 (8 ounce) can water chestnuts, drained and minced

¼ cup thinly sliced celery

1 ½ cups seedless red grapes, halved

1 ½ cups mayonnaise

4 teaspoons dried parsley flakes

2 ½ teaspoons lime juice

1 ½ teaspoons onion powder

½ teaspoon ground ginger

1 dash Worcestershire sauce

salt and ground black pepper to taste

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.