Cantaloupe with Chicken Salad Recipe
Cantaloupe with Chicken Salad Recipe photo by Sponsor

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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Cantaloupe with Chicken Salad in Country June/July 1994, p49

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cantaloupe with Chicken Salad

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Reviewed Jun. 18, 2013

This was an awesome lunch for friends and family. Everyone was TOTALLY impressed! Thanks for yet another way to eat chicken!

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