Yield: 4 Servings
Measure | 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 |
\N \N | Lime wedges |
\N \N | Salt and pepper |
* 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