Curried Chicken Cantaloupe Salad
This fresh-tasting main-dish salad is typical of Southern California, where fresh fruits and vegetables are abundant year-round.
Ingredients
- 2 cups cooked chicken, cut in 1/2-inch chunks
- 1 can (20 ounces) pineapple chunks in juice, drained
- 1/2 cup sliced green onions
- 1/3 cup diced celery
- 1/3 cup unsalted peanuts
- 1/3 cup raisins
- 1/4 cup sweetened shredded coconut
- DRESSING:
- 1 jar (4-1/2 ounces) strained apricots with tapioca (baby food)
- 3 tablespoons mayonnaise
- 2 to 3 teaspoons curry powder
- 1/4 teaspoon powdered ginger
- 2 medium cantaloupes
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