Cantaloupe with Chicken Salad
This recipe is one of my favorite ways to eat blueberries. That delicious fruit is just one of the important crops grown here in the fertile Willamette Valley. They're grown for commercial use, but we usually pick about 60 pounds each summer for pies and other dishes.
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Total Time
Prep/Total Time: 20 min. -
Makes
6 servings
Ingredients
- 2 cups cubed cooked chicken
- 1-1/2 to 2 cups fresh blueberries
- 1 cup sliced celery
- 1 cup seedless green grapes, halved
- 1/2 cup sliced almonds
- 3 cantaloupe, halved and seeded
- DRESSING:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1-1/2 teaspoons grated lemon zest
- 1-1/2 teaspoons sugar or sugar substitute to equal 1-1/2 teaspoons
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt, optional
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