Chicken Salad in Cantaloupe

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


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


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)


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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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