Chicken Salad in Cantaloupe

recipe
For a company-worthy, low-fat chicken salad, combine chopped chicken with papaya and sweet red pepper, and serve in cantaloupe halves.

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 366
Caloriesfromfat 19 %
Fat 7.7 g
Satfat 1.9 g
Monofat 3.2 g
Polyfat 1.2 g
Protein 38.4 g
Carbohydrate 37.5 g
Fiber 0.0 g
Cholesterol 96 mg
Iron 0.0 mg
Sodium 281 mg
Calcium 0.0 mg

Ingredients

3 cups shredded cooked chicken breast
1 1/2 cups peeled, seeded, and cubed papaya
1 cup finely chopped sweet red pepper
1/4 cup minced fresh cilantro
3 tablespoons white balsamic vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon honey
2 teaspoons olive oil
1/4 teaspoon ground red pepper
2 small cantaloupes
Lime wedges (optional)

Preparation

Combine first 4 ingredients; toss well. Combine balsamic vinegar and next 5 ingredients; stir well. Pour vinegar mixture over chicken mixture; toss lightly. Cover and chill.

Cut each cantaloupe in half; remove and discard seeds. If necessary, cut a thin slice from bottom of each melon half so that it will sit flat. Spoon chicken mixture evenly into melon halves. Garnish with lime wedges, if desired.

Note:

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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