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Cantaloupe Chicken-Orzo Salad

Too hot to cook? Then try a main-dish salad served on cool, refreshing cantaloupe wedges. Serve with a grainy muffin or hard roll and pitchers of iced tea. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    4 servings


  • 1/2 cup uncooked orzo pasta
  • 1 snack-size cup (4 ounces) pineapple tidbits
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup fat-free plain yogurt
  • 4 teaspoons lemon juice
  • 1 teaspoon minced fresh mint
  • 1 teaspoon grated lemon zest
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 cup chopped celery
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1 small cantaloupe, seeded and quartered
  • 1/4 cup unsalted cashews


  • Cook pasta according to package directions. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, whisk the mayonnaise, yogurt, lemon juice, mint, lemon zest, honey, salt, pepper and pineapple juice until smooth.
  • Drain pasta and rinse in cold water. Place in a large bowl; add the chicken, celery, red pepper, onions and pineapple. Add mayonnaise mixture and toss to coat. Serve on cantaloupe wedges. Sprinkle with cashews.
Nutrition Facts
1 each: 345 calories, 8g fat (2g saturated fat), 58mg cholesterol, 473mg sodium, 43g carbohydrate (18g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1 fat.

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