Procedure:

Start cooking the bacon in extra virgin olive oil for 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, 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.

The chicken salad with red grapes is ready!