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

More From Oxmoor House

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Salad in Cantaloupe Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy