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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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For a refreshing meal, Shirley Leister fixes this simple chicken salad with sweet cantaloupe. For a different presentation, the West Chester, Pennsylvania cook arranges the melon like flower petals on a lettuce-lined plate, then mounds the salad in the center. Ingredients:
1-1/2 cups diced cooked chicken |
2 celery ribs, sliced |
1/3 cup mayonnaise |
2 tablespoons diced pimientos |
1 tablespoon finely chopped onion |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 small cantaloupe |
lettuce leaves |
3 tablespoons lemon juice |
Directions:
1. In a bowl, combine the first seven ingredients; stir well. Cut cantaloupe in half; discard seeds. Cut into 1-in.-wide wedges; peel. Place cantaloupe on four lettuce-lined plates; sprinkle with lemon juice. Serve chicken salad alongside melon. Yield: 4 servings.
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