| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads, Taste of ho | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cubed cooked chicken |
| 1 | c | Celery, thinly sliced |
| 1 | c | Green grapes, halved |
| 2 | T | Minced fresh parsley |
| 1/2 | c | Mayonnaise |
| 1 | T | Lemon juice |
| 1 | T | Cider vinegar |
| 1 1/2 | t | Prepared mustard |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1/8 | t | Pepper |
| 4 | Cantaloupe rings | |
| Toasted sliced almonds |
INSTRUCTIONS
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@aol.com on Jun 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 7.6mg
Sodium: 1030.2mg
Potassium: 675.1mg
Carbohydrates: 28.1g
Fiber: 2.2g
Sugar: 20.6g
Protein: 5.1g