Curried Chicken Cantaloupe Salad

Name: Curried Chicken Cantaloupe Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 large individual salads.
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

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

Directions

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.

Nutrition Facts

1 each: 486 calories, 0 fat (0 saturated fat), 62mg cholesterol, 169mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1-1/2 fat, 1 vegetable.

Originally published as Curried Chicken Cantaloupe Salad in Country Extra July 1990