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.
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
Reviews
This recipe has been a family favorite ever since it was first published in Country in 1994! Instead of serving the salad in cantaloupe halves, I cube some of the cantaloupe and include it in the salad. I also like to add a little of my fresh, homegrown lemon thyme to the dressing...yum!
This was an awesome lunch for friends and family. Everyone was TOTALLY impressed! Thanks for yet another way to eat chicken!