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Cantaloupe Chicken-Orzo Salad

Cantaloupe Chicken-Orzo Salad
Too hot to cook? Then try a main-dish salad served on cool, refreshing cantaloupe wedges. Serve with a grainy muffin or hard roll and pitchers of iced tea.
4 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

  • 1/2 cup uncooked orzo pasta
  • 1 snack-size cup (4 ounces) pineapple tidbits
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup fat-free plain yogurt
  • 4 teaspoons lemon juice
  • 1 teaspoon minced fresh mint
  • 1 teaspoon grated lemon peel
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 cup chopped celery
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1 small cantaloupe, quartered and seeded
  • 1/4 cup unsalted cashews

Directions

  • Cook pasta according to package directions. Meanwhile, drain
  • pineapple, reserving juice; set pineapple aside. In a small bowl,
  • whisk the mayonnaise, yogurt, lemon juice, mint, lemon peel, honey,
  • salt, pepper and pineapple juice until smooth.
  • Drain pasta and rinse in cold water. Place in a large bowl; add the
  • chicken, celery, red pepper, onions and pineapple. Add mayonnaise
  • mixture and toss to coat. Serve on cantaloupe wedges. Sprinkle with
© Taste of Home 2013

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Cantaloupe Chicken-Orzo Salad (continued)

Directions (continued)

  • cashews. Yield: 4 servings.
Nutrition Facts: 1/4 cantaloupe with 1 cup chicken salad equals 345 calories, 8 g fat (2 g saturated fat), 58 mg cholesterol, 473 mg sodium, 43 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013