| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads | 4 | Servings | |
INGREDIENTS
| 1 | sm | Yellow bell pepper |
| 1 | md | Papaya |
| 3 | c | Cooked chicken; shredded |
| 1/4 | c | Cilantro; minced |
| 2 | tb | Capers; drained |
| 2 | ts | Lime peel; grated |
| 1/4 | c | Lime juice |
| 1/4 | c | Orange juice |
| 2 | sm | Cantaloupe; * see note |
| Lime wedges | ||
| Salt and pepper |
INSTRUCTIONS
* 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 3/8 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@prodigy.com (MS J MERRILL) on Jul 26, 1997
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