Cantaloupe Chicken Salad


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Low-fat chicken salad is served atop fresh cantaloupe slices for a unique presentation.

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  • 3 C. cubed cooked chicken breast
  • 2 C. chopped tart green apples
  • 3/4 C. chopped celery
  • 1/4 C. sliced green onions
  • 1/4 C. chopped pecans
  • 1/2 C. fat-free reduced-sugar vanilla yogurt
  • 1/4 C. reduced-fat mayonnaise
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • 1 medium cantaloupe
  • 6 lettuce leaves

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In a large bowl, combine the chicken, apples, celery, onions and pecans. Combine the yogurt, mayonnaise, curry and salt. Add to chicken mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Meanwhile, place cantaloupe on its side and cut into six rings. Discard seeds and ends. With a sharp knife, cut off rind. To serve, place cantaloupe rings on lettuce-lined plates. Top with chicken salad.

Yield: 6 servings.

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