Cantaloupe-Chicken Salad with Creamy Curry Dressing

This tasty salad is a natural for summer. You can substitute an 11-oz can of chicken breast for the freshly cooked. And of course, add more celery if desired, or substitute water chestnuts for the celery. You may need to add a bit of honey to the dressing.

Yield: 3 servings
Community Recipe from

Recipe Time

Prep Time:
Chill: 1 Hour


  • 2 1/2 cup(s) cantaloupe cubes
  • 1 1/2 cup(s) cooked chicken, in bite-size pieces
  • 3/4 cup(s) seedless grapes, halved if large
  • 1/2 cup(s) sliced celery
  • 2 tablespoon(s) sliced green onion
  • 2 tablespoon(s) slivered almonds, toasted (optional)
  • Dressing
  • 1/3 cup(s) pineapple or pina colada yogurt
  • 1/3 cup(s) mayonnaise
  • 1 tablespoon(s) chutney, either Major Grey's or sweet mango
  • 1 teaspoon(s) curry powder OR
  • 1/2 teaspoon(s) red curry paste
  • 1 teaspoon(s) lemon juice, or to taste


  1. Mix dressing ingredients, cover and chill for at least 1 hour. Taste. Add a bit of honey if needed (if you substitute plain yogurt for the pineapple, add about 1 Tblsp honey).
  2. In serving bowl, mix melon, chicken, celery and green onions and chill. Just before serving, toss melon mixture with dressing. Garnish with almonds, if desired.
  3. This recipe would also work well with turkey, shrimp or tuna.
August 2011

This recipe is a personal recipe added by hoboshm and has not been tested or endorsed by MyRecipes.

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