Friday, July 24, 2009

Cantaloupe Chicken Salad

When I was browsing through my Cooking Light Annual Recipes 2008 cookbook a few weeks ago, one of the (many) recipes that caught my eye was a recipe for cantaloupe chicken salad. When I saw the recipe, it was like a light bulb went off in my head. I love fruit in my chicken salad -- why hadn't I ever thought of using cantaloupe instead of the grapes I typically use?

I really intended to follow their recipe, but I kept tweaking it until, ultimately, it turned out pretty much just like my go-to chicken salad, only with cantaloupe instead of grapes and a few other minor changes. I loved the taste of the cantaloupe in the chicken salad; it provided such a nice sweetness and lent its lovely juice to the flavor of the dressing. This was such a quick and easy dinner, and it's going to be perfect for lunches over the next couple of days. I'm so glad I stumbled across the recipe that gave me this idea!

Cantaloupe Chicken Salad
source: inspired by a recipe in Cooking Light Annual Recipes 2008; the original recipe can be viewed here

2 cups cubed or shredded cooked chicken breast (a rotisserie chicken works perfectly for this)
1 1/2 cups cubed cantaloupe
1/3 cup chopped celery
1/4 cup chopped green onions

1/8 cup chopped flat-leaf parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 cup Miracle Whip or mayonnaise
Wheat rolls, split

Combine first seven ingredients in a large bowl. Add Miracle Whip or mayonnaise to desired creaminess. Serve on wheat rolls. Cover and refrigerate leftovers.


Creative Classroom Core said...

You always have such creative recipes! Thanks for sharing!

Katie said...

Never in a million years would I have ever thought to put cantaloupe in chicken salad. I usually put the grapes in mine. I wonder if I will be brave enough to try this new recipe out?? Thanks for sharing!!

Lisa K said...

I'm going to have to try that. That sounds really good.