Chicken Salad in Cantaloupe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a company-worthy, low-fat chicken salad, combine chopped chicken with papaya and sweet red pepper, and serve in cantaloupe halves. Ingredients:
3 cups shredded cooked chicken breast |
1 1/2 cups peeled, seeded, and cubed papaya |
1 cup finely chopped sweet red pepper |
1/4 cup minced fresh cilantro |
3 tablespoons white balsamic vinegar |
1 1/2 tablespoons lime juice |
1 1/2 tablespoons dijon mustard |
1 tablespoon plus 1 teaspoon honey |
2 teaspoons olive oil |
1/4 teaspoon ground red pepper |
2 small cantaloupes |
lime wedges (optional) |
Directions:
1. Combine first 4 ingredients; toss well. Combine balsamic vinegar and next 5 ingredients; stir well. Pour vinegar mixture over chicken mixture; toss lightly. Cover and chill.
2. Cut each cantaloupe in half; remove and discard seeds. If necessary, cut a thin slice from bottom of each melon half so that it will sit flat. Spoon chicken mixture evenly into melon halves. Garnish with lime wedges, if desired.
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