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