Curried Chicken Cantaloupe Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This fresh-tasting main-dish salad is typical of Southern California, where fresh fruits and vegetables are abundant year-round. Ingredients:
2 cups cooked chicken, cut in 1/2-inch chunks |
1 can (20 ounces) pineapple chunks in juice, drained |
1/2 cup sliced green onions |
1/3 cup diced celery |
1/3 cup unsalted peanuts |
1/3 cup raisins |
1/4 cup coconut |
dressing: |
1 jar (4-1/2 ounces) strained apricots with tapioca (baby food) |
3 tablespoons mayonnaise |
2 to 3 teaspoons curry powder |
1/4 teaspoon powdered ginger |
2 medium cantaloupes |
Directions:
1. In a large bowl, combine chicken, pineapple, onions, celery, peanuts, raisins and coconut; set aside. In separate bowl, mix dressing ingredients. Combine chicken mixture with dressing; mix well. Cover; refrigerate for 1 to 4 hours. Cut melons in half; remove seeds. Remove fruit by cutting into bite-sized pieces or using a melon ball cutter. Combine melon with chicken salad mixture, dividing among the four melon halves. Serve chilled; refrigerate leftovers. Yield: 4 large individual salads.
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