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Chicken Salad in Cantaloupe

Yield 4 servings.
For a company-worthy, low-fat chicken salad, combine chopped chicken with papaya and sweet red pepper, and serve in cantaloupe halves.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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