Yield: 4 Servings
Measure | Ingredient |
---|---|
2½ cup | Cubed cooked chicken |
1 cup | Celery, thinly sliced |
1 cup | Green grapes, halved |
2 tablespoons | Minced fresh parsley |
½ cup | Mayonnaise |
1 tablespoon | Lemon juice |
1 tablespoon | Cider vinegar |
1½ teaspoon | Prepared mustard |
½ teaspoon | Salt |
½ teaspoon | Sugar |
⅛ teaspoon | Pepper |
4 \N | Cantaloupe rings |
\N \N | Toasted sliced almonds |
In a large bowl, combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. To serve, place 1 cup of chicken salad on each cantaloupe ring; sprinkle with almonds. Yield: 4 servings.
NOTES : "A light chicken salad on a cantaloupe ring is a fun and flavorful way to perk up a summer luncheon, assures Sharon Bickett of Chester, South Carolina."
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #648 by NGavlak@... on Jun 24, 1997