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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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
  • 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


  • In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture; toss to coat. Spoon into cantaloupe halves.
Nutrition Facts
1 each: 413 calories, 25g fat (5g saturated fat), 55mg cholesterol, 183mg sodium, 32g carbohydrate (27g sugars, 4g fiber), 18g protein.

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Average Rating:
  • Becky
    Aug 24, 2020

    I love this recipe!! I have been making it every summer for several years and everyone I serve it to thoroughly enjoys it! The only change I make is instead of serving it in the cantaloup itself — I cut it up into cubes and use about 3 cups of cantaloup in the salad itself. Thank you for a great recipe!

  • sgronholz
    Oct 31, 2018

    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!

  • 1952diane
    Jun 18, 2013

    This was an awesome lunch for friends and family. Everyone was TOTALLY impressed! Thanks for yet another way to eat chicken!