Chicken salad on cantaloupe rings
4 Servings
Ingredients
| Quantity | 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 | Cantaloupe rings | |
| Toasted sliced almonds | ||
Directions
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