Curried Chicken Cantaloupe Salad Recipe

Curried Chicken Cantaloupe Salad Recipe photo by Taste of Home

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This fresh-tasting main-dish salad is typical of Southern California, where fresh fruits and vegetables are abundant year-round.

This recipe is:

Quick

Diabetic Friendly

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Curried Chicken Cantaloupe Salad Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

2 cups cooked chicken, cut in 1/2-inch chunks
1 can (20 ounces) pineapple chunks in juice, drained
1/2 cup sliced green onions
1/3 cup diced celery
1/3 cup unsalted peanuts
1/3 cup raisins
1/4 cup coconut
DRESSING:
1 jar (4-1/2 ounces) strained apricots with tapioca (baby food)
3 tablespoons mayonnaise
2 to 3 teaspoons curry powder
1/4 teaspoon powdered ginger
2 medium cantaloupes

Directions

In a large bowl, combine chicken, pineapple, onions, celery, peanuts, raisins and coconut; set aside. In separate bowl, mix dressing ingredients. Combine chicken mixture with dressing; mix well. Cover; refrigerate for 1 to 4 hours. Cut melons in half; remove seeds. Remove fruit by cutting into bite-sized pieces or using a melon ball cutter. Combine melon with chicken salad mixture, dividing among the four melon halves. Serve chilled; refrigerate leftovers. Yield: 4 large individual salads.

Nutritional Facts One serving equals 486 calories, 62 mg cholesterol, 169 mg sodium Diabetic Exchanges: 3 protein, 2 breads, 2 fruit, 1-1/2 fat, 1 vegetable.

Originally published as Curried Chicken Cantaloupe Salad in Country Extra July 1990, p47