Chicken Salad Sandwiches

Chicken Salad with Bacon and Green Grapes

A creamy, crowd-pleasing chicken salad with crispy bacon, crunchy water chestnuts, and a hint of sweetness from fresh green grapes. Perfect for lunches, sandwiches, or a light summer meal.

Prep time: 20 minutes | Cook time: 15 minutes | Serves: 4–6

---

Ingredients

• 2 1/2 cups cooked chicken, cut into bite-sized cubes
• 4 bacon strips, cooked and crumbled
• 1 can (8 oz) sliced water chestnuts, drained
• 1/2 cup celery, thinly sliced
• 1 cup green grapes, halved
• 3/4 cup mayonnaise or salad dressing
• 1 tablespoon dried parsley flakes
• 2 teaspoons onion, finely minced
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• Salt and pepper to taste

---

Instructions

1. Cook the chicken. Cut the chicken into bite-sized cubes and place in a pot of salted water. Bring to a boil and cook for 10–15 minutes, until the chicken is fully cooked through with no pink remaining. Drain and set aside to cool completely before mixing — warm chicken will make the dressing greasy and wilted.
2. Cook the bacon. While the chicken cooks, fry the bacon strips in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
3. Make the dressing. In a large bowl, whisk together the mayonnaise, dried parsley, minced onion, lemon juice, ground ginger, and Worcestershire sauce. Season with salt and pepper to taste.
4. Combine everything. Add the cooled chicken, crumbled bacon, drained water chestnuts, sliced celery, and halved grapes to the bowl with the dressing. Stir gently until everything is evenly coated.
5. Chill and serve. Cover and refrigerate for at least 30 minutes before serving to let the flavors come together. Serve on croissants, sandwich bread, lettuce cups, or with crackers on the side.

---

Tips for Success

This salad is even better the next day once the flavors have had time to meld in the fridge. A rotisserie chicken works great here if you want to skip the boiling step entirely — just shred or cube the meat and you're ready to go. For extra crunch, stir in a handful of toasted pecans or sliced almonds.

Takeout Style Burger Sliders

Mini Slider Burgers 

These have been accused of tasting a lot like a mini Big Mac, or even an In N Out burger. They're a great way to feed a family, and a fanastic meals for nights at the ballpark! 

 Ingredients: 

• 1- 12 bun package of Hawaiian rolls 
• 1 lb Ground Beef 
• 1 tsp onion powder 
• 1 tsp garlic powder 
• 1 TBSP worcestershire sauce 
• 1 tsp salt 
• 1/4 tsp pepper 
• Burger Sauce (Magnifisauce from Trader Joe's) 
• Onion (optional) 
• 4 Cheese Slices 
• Butter for spreading (or oil spray works too) 
• Sesame Seeds for topping 
• Shredded Lettuce 
• Pickles 

Directions: 

Preheat oven to 450. 

Place ground beef in a bowl with onion powder, garlic powder, Worcestershire sauce, salt, and pepper, and mix well.  

On a sheet pan, make a foil liner for half of the pan (or about the size of your slider buns). Make sure you have walls on all sides to catch any liquid. 

Bake at 450 for 10 minutes. Turn up to broil and bake for 3 more minutes. 

Cut sliders in half, erring on the side of a thicker bottom. Spread burger sauce on the bottom of the rolls. Place cheese slices on top of the sauce. Add your cooked beef on top of the cheese. If you like onions, add your chopped onions on top of the burger. 

Toss your foil layer, wipe down, and place your sliders on the tray open-faced. Grab the top layer of rolls, coat them with your butter/oil. Top with sesame seeds to look like mini burgers. 

Cook on low broil/450 for about 2-3 minutes until the cheese is melted and the tops are slightly brown. 

Remove from the oven, and top your burgers with pickles and lettuce. 

Add the top layer to your burger base, and cut into individual burger bites ready to eat.