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Cantaloupe Chicken Salad

 Cantaloupe Chicken Salad
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."
6 ServingsPrep: 15 min. + chilling


  • 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


  • 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 Facts: 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,

2 of 2

Cantaloupe Chicken Salad (continued)

Nutritional Facts: 25 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.