Curried Chicken Cantaloupe Salad Recipe

Curried Chicken Cantaloupe Salad Recipe
Curried Chicken Cantaloupe Salad Recipe photo by Taste of Home
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Curried Chicken Cantaloupe Salad in Country Extra July 1990, p47

Nutritional Facts

1 each: 486 calories, 0 fat (0 saturated fat), 62mg cholesterol, 169mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1-1/2 fat, 1 vegetable.

  • 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 sweetened shredded 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
  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

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