Print Options

 
 
 
 Print
Fruity Chicken Salad with Avocado and Cantaloupe Recipe

Fruity Chicken Salad with Avocado and Cantaloupe Recipe

“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.
TOTAL TIME: Prep: 10 min. + chilling YIELD:2 servings

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

  • 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.

Nutritional Facts

1-3/4 cups equals 1,016 calories, 65 g fat (10 g saturated fat), 138 mg cholesterol, 669 mg sodium, 68 g carbohydrate, 12 g fiber, 47 g protein.

Wine Pairings

Light-Bodied White Wine

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