Curried Chicken Cantaloupe Salad Recipe
Curried Chicken Cantaloupe Salad Recipe photo by Taste of Home

Curried Chicken Cantaloupe Salad Recipe

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This fresh-tasting main-dish salad is typical of Southern California, where fresh fruits and vegetables are abundant year-round.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 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
  • 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

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


  1. 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.
Originally published as Curried Chicken Cantaloupe Salad in Country Extra July 1990, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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