Cantaloupe with Chicken Salad Recipe

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This recipe is one of my favorite ways to eat blueberries. That delicious fruit is just one of the important crops grown here in the fertile Willamette Valley. They're grown for commercial use, but we usually pick about 60 pounds each summer for pies and other dishes.

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Cantaloupe with Chicken Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

2 cups cubed cooked chicken
1-1/2 to 2 cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
1/2 cup sliced almonds
3 cantaloupe, halved and seeded
DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons sugar or sugar substitute to equal 1-1/2 teaspoons
1/2 teaspoon ground ginger
1/4 teaspoon salt, optional

Directions

In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture; toss to coat. Spoon into cantaloupe halves. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 413 calories, 25 g fat (5 g saturated fat), 55 mg cholesterol, 183 mg sodium, 32 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Cantaloupe with Chicken Salad in Country June/July 1994, p49

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia