Cashew Chicken & Cantaloupe
A refreshing no-cook chicken salad with cashews, red grapes, pineapple, and celery fanned over cantaloupe wedges. Light, crunchy, and dressed for a summer lunch in 30 minutes.
YIELD
2 servingsPREP
30 minCOOK
0 minREADY
30 minThis is the lunch that makes you feel like you’re eating poolside at a fancy country club. Chopped chicken tossed with crunchy celery, sweet red grapes, and juicy pineapple gets a creamy coating, then spoons beautifully over a fan of ripe cantaloupe wedges.
A scattering of cashews on top seals the deal with a buttery crunch in every bite.
No cooking, no heat, no sweat. Just chop, toss, arrange, and serve. It’s summer entertaining on easy mode.
Kitchen Tips
- Use leftover rotisserie chicken for the fastest prep. Chop it while it’s cold for cleaner, neater pieces.
- Pick a cantaloupe that’s fragrant at the stem end and gives slightly when pressed. That’s how you know it’s ripe and sweet.
- Halve the grapes so they blend into each forkful instead of rolling off.
- Chill the salad for 15 minutes before spooning over the cantaloupe. Cold chicken salad on cold melon is the whole point.
Ingredients
Directions
In medium bowl, combine chicken, celery, grapes and pineapple.
Add dressing; stir gently to coat.
Place lettuce leaf on each individual serving plate.
Arrange cantaloupe wedges over lettuce, creating fan shape.
Spoon chicken salad over bottom of cantaloupe fan.
Sprinkle with cashews.
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