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Curried Chicken Cantaloupe Salad

Curried Chicken Cantaloupe Salad
This fresh-tasting main-dish salad is typical of Southern California, where fresh fruits and vegetables are abundant year-round.
4 ServingsPrep: 15 min. + chilling

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.
© Taste of Home 2013

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Curried Chicken Cantaloupe Salad (continued)

Nutrition 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.
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