Chicken-stuffed melon with pomegranate
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cantaloupes |
| 2 | cups | Cold cooked chicken; diced |
| ½ | cup | Seedless green grapes |
| 1 | medium | Pomegranate; seeds only |
| 1 | small | Peeled kiwi fruit; sliced Lime |
| 4 | tablespoons | Lime juice |
| 4 | tablespoons | Honey |
| ¼ | teaspoon | Ground coriander |
| ¼ | teaspoon | Nutmeg |
Directions
HONEY DRESSING
Cut each cantaloupe in half in a zigzag pattern. Scoop out and discard seeds. With a curved grapefruit knife, cut fruit from rind, then into bite-size pieces. Drain melon pieces and shells. Combine melon and chicken; spoon into shells. Top with grapes, pomegranate seeds, and kiwi slices.
Prepare Lime-Honey Dressing: Lime-Honey Dressing. Mix lime juice and honey with ground coriander and nutmeg; pass dressing at the table. Makes 4 servings. Serving suggestion: For a visual treat, fill cantaloupe halves with chicken salad; top with green grapes and crimson pomegranate seeds.
Typed by Lynn Thomas. Source: Fresh Ways with Salads by Lane Publishing Company.
Recipe by: Fresh Ways With Salads Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.