Fruity Chicken Salad with Avocado and Cantaloupe Recipe

5 1 2
Fruity Chicken Salad with Avocado and Cantaloupe Recipe
Fruity Chicken Salad with Avocado and Cantaloupe Recipe photo by Taste of Home
Publisher Photo

Fruity Chicken Salad with Avocado and Cantaloupe Recipe

Read Reviews
5 1 2
Publisher Photo
“I find that both men and women enjoy this version of chicken salad, whether you serve it at lunchtime or for your evening meal,” writes Marina Jines from Enid, Oklahoma.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 cups cubed cooked chicken
  • 1 cup halved green grapes
  • 1 can (8 ounces) pineapple chunks, drained and halved
  • 1 celery rib, chopped
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1 medium ripe avocado, peeled and sliced
  • 6 large slices cantaloupe
  • Lettuce leaves

Directions

In a small bowl, combine the chicken, grapes, pineapple and celery. In another bowl, combine the mayonnaise, salt, celery seed and pepper. Stir into chicken mixture. Cover and refrigerate for at least 1 hour.
Just before serving, stir in pecans. Serve with avocado and cantaloupe slices on lettuce-lined plates. Yield: 2 servings.
Originally published as Summer Chicken Salad in Taste of Home June/July 2006, p59

Nutritional Facts

1-3/4 cups: 1016 calories, 65g fat (10g saturated fat), 138mg cholesterol, 669mg sodium, 68g carbohydrate (52g sugars, 12g fiber), 47g protein.

  • 2 cups cubed cooked chicken
  • 1 cup halved green grapes
  • 1 can (8 ounces) pineapple chunks, drained and halved
  • 1 celery rib, chopped
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1 medium ripe avocado, peeled and sliced
  • 6 large slices cantaloupe
  • Lettuce leaves
  1. In a small bowl, combine the chicken, grapes, pineapple and celery. In another bowl, combine the mayonnaise, salt, celery seed and pepper. Stir into chicken mixture. Cover and refrigerate for at least 1 hour.
  2. Just before serving, stir in pecans. Serve with avocado and cantaloupe slices on lettuce-lined plates. Yield: 2 servings.
Originally published as Summer Chicken Salad in Taste of Home June/July 2006, p59

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Reviews forFruity Chicken Salad with Avocado and Cantaloupe

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MY REVIEW
katlaydee3 User ID: 3741999 71363
Reviewed Oct. 23, 2013

"My niece and I both loved this! I served it with the Poppy Seed Muffins from the same issue. It made a great weeknight dinner."

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