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Curried Chicken Cantaloupe Salad

This fresh-tasting main-dish salad is typical of Southern California, where fresh fruits and vegetables are abundant year-round.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4 large individual salads


  • 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
  • 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


  • In a large bowl, combine chicken, pineapple, onions, celery, peanuts, raisins and coconut; set aside. In separate bowl, mix dressing ingredients. Combine chicken mixture with dressing; mix well. Cover; refrigerate for 1 to 4 hours. Cut melons in half; remove seeds. Remove fruit by cutting into bite-sized pieces or using a melon ball cutter. Combine melon with chicken salad mixture, dividing among the four melon halves. Serve chilled; refrigerate leftovers.

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