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Remove the bacon to a paper towel lined plate and let cool. Crumble the bacon onto the salad. Top with edamame and chicken breast (hot or cold, it's your choice). Drizzle with olive oil and balsamic.
Mix cooked chicken, crumbled bacon, water chestnuts, celery, and red grapes in a large salad bowl. A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately. Prepare edamame according to package directions. Drain and rinse with cold water.
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