1. Preheat oven to 425°. Process first 4 ingredients and 1 tsp. salt in a blender until smooth. Cook limas according to package directions; cool 5 minutes.
2. Microwave bacon in a single layer between paper towels on a plate 2 minutes or until heated through but still limp. (Do not fully cook.)
3. Sprinkle chicken with pepper and remaining 1/2 tsp. salt. Wrap each breast with 2 pieces of bacon. Cook chicken in 2 Tbsp. hot oil in an ovenproof skillet over medium heat 5 minutes or until bacon begins to brown. Turn chicken.
4. Bake chicken, in skillet, at 425° for 20 minutes or until done. Let stand 5 minutes; thinly slice.
5. Stir together celery, next 2 ingredients, limas, and half of dressing. Serve chicken with lima bean mixture and remaining dressing.