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

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

366 calories; calories from fat 19%; fat 7.7g; saturated fat 1.9g; mono fat 3.2g; poly fat 1.2g; protein 38.4g; carbohydrates 37.5g; fiber 0g; cholesterol 96mg; iron 0mg; sodium 281mg; calcium 0mg.
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