Chicken-Salad Stuffed Cantaloupe Halves with Pomegranate-Seed Garnish
2 medium cantaloupes
2 cups cooked, diced, chilled chicken pieces
1/2 cup sweet, firm, seedless grapes
mayonnaise and 1 stalk very-thinly-sliced celery, including top (optional)
seeds from 1 medium-sized pomegranate
1 kiwi, peeled and sliced
Optional Honey-Lime Dressing (recipe follows)
Using a sharp knife, cut each cantaloupe in half using a zig-zag method. Take melon halves apart, scoop out and discard seeds. With a small melon baller, scoop out round, itty-bitty bite-sized pieces of cantaloupe. If you like your salad with a bit of mayonnaise (use enough to your liking) and celery slices (some of us love that crunch!), now's the time to toss them together with the chicken and melon... otherwise, simply combine the chicken and melon. Spoon salad mixture into the cantaloupe shells, then top with grapes, kiwi pieces, and a sprinkling of colorful pomegranate seeds. You can modify this recipe to your heart's content, just stick with the basic chicken-cantaloupe-grape formula.
Optional Honey-Lemon Dressing
Simply mix 4 tablespoons each of honey and lemon juice with 1/4 teaspoon each of ground coriander and nutmeg... or feel free to experiment with your own spice ideas.
Yield: 4 Servings
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