Cantaloupe Chicken Salad Recipe

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

Read Reviews
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Apples add sweet-tart flavor and crunch to this lightened-up chicken salad that's lovely mounded on melon rings. Writes Nancy Daugherty from Cortland, Ohio, "Curry powder gives this fruity chicken a unique flavor and golden hue."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 cups cubed cooked chicken breast
  • 2 cups chopped tart apples
  • 3/4 cup chopped celery
  • 1/4 cup sliced green onions
  • 1/4 cup chopped pecans
  • 1/2 cup fat-free reduced-sugar vanilla yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 medium cantaloupe
  • 6 lettuce leaves

Directions

In a large bowl, combine the chicken, apples, celery, onions and pecans. Combine the yogurt, mayonnaise, curry and salt; add to chicken mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled.
Meanwhile, place cantaloupe on it's side; cut into six rings. Discard seeds and ends. With a sharp knife, cut off rind. To serve, place cantaloupe rings on lettuce-lined plates. Top with chicken salad. Yield: 6 servings.
Originally published as Cantaloupe Chicken Salad in Light & Tasty October/November 2003, p14

Nutritional Facts

1 each: 287 calories, 10g fat (2g saturated fat), 63mg cholesterol, 276mg sodium, 25g carbohydrate (0 sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

  • 3 cups cubed cooked chicken breast
  • 2 cups chopped tart apples
  • 3/4 cup chopped celery
  • 1/4 cup sliced green onions
  • 1/4 cup chopped pecans
  • 1/2 cup fat-free reduced-sugar vanilla yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 medium cantaloupe
  • 6 lettuce leaves
  1. In a large bowl, combine the chicken, apples, celery, onions and pecans. Combine the yogurt, mayonnaise, curry and salt; add to chicken mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled.
  2. Meanwhile, place cantaloupe on it's side; cut into six rings. Discard seeds and ends. With a sharp knife, cut off rind. To serve, place cantaloupe rings on lettuce-lined plates. Top with chicken salad. Yield: 6 servings.
Originally published as Cantaloupe Chicken Salad in Light & Tasty October/November 2003, p14

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Reviews forCantaloupe Chicken Salad

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MY REVIEW
cndnstars User ID: 3927663 50371
Reviewed Jun. 7, 2013

"I've made this many times. LOVE it!!

could eat it every day for lunch in the summer."

MY REVIEW
Kathy H User ID: 859463 142812
Reviewed Apr. 19, 2012

"This is a nice recipe for a summer evening dinner"

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