2 cups cooked diced chicken
2 strips bacon
1 cup water chestnuts (blanched and sliced)
1 rib celery (thinly sliced)
1 cup seedless grapes (halved)
1 tablespoon parsley (fresh, chopped)
2 small shallots (finely minced)
1 tsp. lemon juice
1/4 tsp. grated ginger
dash of Worcestershire sauce
splash of olive oil
sea salt and black pepper
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain the fat, crumble or slice and set aside.
Combine chicken, bacon, water chestnuts, celery, and grapes in a large bowl. In a small bowl, whisk together remaining ingredients. Combine with chicken mixture, adjust seasoning.