| 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
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”