Chicken salad in cantaloupe halves
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Yellow bell pepper |
| 1 | medium | Papaya |
| 3 | cups | Cooked chicken; shredded |
| ¼ | cup | Cilantro; minced |
| 2 | tablespoons | Capers; drained |
| 2 | teaspoons | Lime peel; grated |
| ¼ | cup | Lime juice |
| ¼ | cup | Orange juice |
| 2 | smalls | Cantaloupe; * see note |
| Lime wedges | ||
| Salt and pepper | ||
Directions
* cut cantaloupes into half and remove seeds. Stem and seed bell pepper; finely dice. Cut papaya into halves and discard seed; peel fruit and cut into about ⅜ inch cubes. Combine bell pepper, papaya, chicken, cilantro, and canned, drained capers. (if making ahead, cover and chill up to 4 hours) Stir together lime peel, lime juice, and orange juice. Pour juices over chicken mixture and stir to blend. Spoon this mixture equally into melon halves; garnish with lime wedges. Add salt and pepper to taste. >From family recipes-- Jo Merrill
Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter by MDFD30F@... (MS J MERRILL) on Jul 26, 1997