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.

Yield: 4 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 19%
  • Fat: 7.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 38.4g
  • Carbohydrate: 37.5g
  • Fiber: 0.0g
  • Cholesterol: 96mg
  • Iron: 0.0mg
  • Sodium: 281mg
  • Calcium: 0.0mg


  • 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)


  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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