Cantaloupe Chicken Salad Recipe

Cantaloupe Chicken Salad Recipe photo by Taste of Home

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Apples add sweet-tart flavor and crunch to this lightened-up chicken salad that's lovely mounded on melon rings. Writes Nancy Daugherty from Cortland, Ohio, "Curry powder gives this fruity chicken a unique flavor and golden hue."

This recipe is:

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Quick

Diabetic Friendly

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Cantaloupe Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

3 cups cubed cooked chicken breast
2 cups chopped tart apples
3/4 cup chopped celery
1/4 cup sliced green onions
1/4 cup chopped pecans
1/2 cup fat-free reduced-sugar vanilla yogurt
1/4 cup reduced-fat mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon salt
1 medium cantaloupe
6 lettuce leaves

Directions

In a large bowl, combine the chicken, apples, celery, onions and pecans. Combine the yogurt, mayonnaise, curry and salt; add to chicken mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled.
Meanwhile, place cantaloupe on it's side; cut into six rings. Discard seeds and ends. With a sharp knife, cut off rind. To serve, place cantaloupe rings on lettuce-lined plates. Top with chicken salad. Yield: 6 servings.

Nutritional Analysis: One serving (1 cantaloupe ring with 1 cup salad) equals 287 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 276 mg sodium, 25 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

Originally published as Cantaloupe Chicken Salad in Light & Tasty October/November 2003, p14