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Cantaloupe Chicken
Salad
3 cups
cubed cooked chicken breast
2 cups chopped tart green apples
3/4 cup chopped celery
1/4 cup sliced green onions
1/4 cup chopped pecans
1/2 cup fat-free reduced-sugar vanilla yogurt
1/4 cup reduced-fat mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon salt
1 medium cantaloupe
6 lettuce leaves
In a
large bowl, combine the chicken, apples, celery, onions
and pecans. Combine the yogurt, mayonnaise, curry and salt;
add to chicken mixture and toss to coat. Cover and refrigerate
for 2 hours or until chilled. Meanwhile, place cantaloupe
on its side; cut into six rings. Discard seeds and ends.
With a sharp knife, cut off rind. To serve, place cantaloupe
rings on lettuce-lined plates. Top with chicken salad. Yield:
6 servings.
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