CURRIED CHICKEN CANTALOUPE SALAD

Curried Chicken Cantaloupe Salad image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 large individual salads.

Number Of Ingredients 13

2 cups cooked chicken, cut in 1/2-inch chunks
1 can (20 ounces) pineapple chunks in juice, drained
1/2 cup sliced green onions
1/3 cup diced celery
1/3 cup unsalted peanuts
1/3 cup raisins
1/4 cup sweetened shredded coconut
DRESSING:
1 jar (4-1/2 ounces) strained apricots with tapioca (baby food)
3 tablespoons mayonnaise
2 to 3 teaspoons curry powder
1/4 teaspoon powdered ginger
2 medium cantaloupes

Steps:

In a large bowl, combine chicken, pineapple, onions, celery, peanuts, raisins and coconut; set aside. In separate bowl, mix dressing ingredients. Combine chicken mixture with dressing; mix well. Cover; refrigerate for 1 to 4 hours. Cut melons in half; remove seeds. Remove fruit by cutting into bite-sized pieces or using a melon ball cutter. Combine melon with chicken salad mixture, dividing among the four melon halves. Serve chilled; refrigerate leftovers.

Nutrition Facts :