Cantaloupe with Chicken Salad
Submitted by tcasar
Fruity chicken salad with blueberries, grapes, almonds, and a lemony ginger dressing, served in scooped cantaloupe halves. A light, gorgeous lunch that doubles as its own bowl.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThe cantaloupe half IS the bowl, and honestly, that’s half the genius.
Cubed chicken gets tossed with fresh blueberries, halved green grapes, crisp celery, and sliced almonds for a salad that’s equal parts crunchy, juicy, and satisfying.
The dressing is a creamy blend of mayo, sour cream, lemon juice, lemon zest, and a warm hit of ground ginger that ties the fruit and chicken together without overpowering either.
Scoop it into cantaloupe halves and you’ve got a stunning lunch plate that needs zero side dishes.
This is ladies’ luncheon material, bridal shower fare, or just a Tuesday when you want to eat something that looks as good as it tastes.
Kitchen Tips
- Use leftover rotisserie chicken for the fastest version. Shred or cube it while it’s still slightly warm and it absorbs the dressing better.
- Toss gently after adding the dressing. Blueberries bruise easily and you want them whole, not mashed.
- Chill the salad for 30 minutes before scooping into the cantaloupe. Cold salad in cold melon is the move.
Ingredients
Directions
In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
In a small bowl, mix dressing ingredients.
Pour over the chicken mixture and toss gently.
Spoon into cantaloupe halves.
Serves 6.
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