Cantaloupe And Chicken Salad Recipes

CANTALOUPE AND CHICKEN SALAD

Steps:

• Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.
• Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

CANTALOUPE CHICKEN SALAD FOR TWO

Steps:

• In a large bowl, combine the mayonnaise, sour cream, sugar, zest, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and onions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds.

FLATTENED CHICKEN WITH CANTALOUPE AND ARUGULA

Steps:

• Mix the cantaloupe, oil and lemon juice in a bowl. Season to taste with salt and chili. It should be a little spicy.
• Cut each chicken breast in half horizontally and place between two sheets of plastic wrap. Using a heavy meat pounder, evenly flatten each piece to 1/4-inch thick. Brush the chicken with oil, season with salt and set aside for at least 5 minutes.
• Place a large skillet over high heat. Add the chicken pieces in batches to avoid crowding and cook for 1 1/2 minutes. Turn and cook for 30 seconds. (This side may not seem cooked through, but it will continue to cook as it sits.) Lay the finished pieces side by side on a baking sheet to cool slightly. Transfer to a serving plate and pour the cooking juices over the chicken. Serve topped with arugula, cantaloupe and cantaloupe juices (or with squashed tomatoes and their juices).

GRILLED CHICKEN SALAD WITH CANTALOUPE

Steps:

• Season chicken breasts with salt pepper and seasonings which you like. Grill chicken.T.
• hen cool cut in to small pieces.
• Set aside.
• Cook pasta according to directions on package. Rinse with cold water and set aside.
• Combine diced mango and melon, chicken and rest of ingredients; stuff shells.

CANTALOUPE WITH CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
• In a small bowl, mix dressing ingredients.
• Pour over the chicken mixture and toss gently.
• Spoon into cantaloupe halves.
• Nutritional Information: One serving (prepared with sugar substitute, light mayonnaise and sour cream and without added salt) equals: 285 calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm protein, 9 gm fat.

CANTALOUPE AND CHICKEN SALAD

Steps:

• Mix yogurt and mayonnaise in a large bowl.
• Stir in lemon juice, chives and salt.
• Fold in remaining ingredients.
• Serve immediately or chill to serve later.
• DO NOT chill longer than 24 hours or it will get watery and separate!

CHICKEN SALAD ON CANTALOUPE RINGS

Steps:

• In a large bowl, combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. To serve, place 1 cup of chicken salad on each cantaloupe ring; sprinkle with almonds.

GEE-GEE'S CHICKEN SALAD WITH CANTALOUPE

Steps:

• Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour.
• Spoon into cantaloupe halves to serve.

CHICKEN CANTALOUPE SALAD

Steps:

• Place chicken breasts in a pan and cover with chicken stock and water, if needed, to poach. Simmer on low heat for 8 minutes or until chicken is cooked. Remove from heat and allow to cool.(This you can do ahead of time, if needed).
• Slice chicken and set aside.
• Combine mayonnaise and sour cream.
• Add apple, lemon juice, celery grapes and cantaloupe.
• Mix gently and thoroughly.
• Add chicken slices and toss.
• Top with almond pieces or toasted pecans.
• Serve with hot biscuits and a nice Chablis.

CHICKEN AND MELON SALAD

Steps:

• Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
• Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
• In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.