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Chicken and Melon Salad

SUBMITTED BY: jen

"A good use for leftover chicken. You can substitute other melons, papaya, pineapple, mushrooms, or water chestnuts for the grapes or the honeydew melon."
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 honeydew melon
  • 6 cups cubed, cooked chicken meat
  • 2 cups chopped celery
  • 2 cups seedless grapes
  • 1 (8 ounce) can sliced water chestnuts
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 1 1/2 teaspoons curry powder
  • salt and pepper to taste

DIRECTIONS

  1. Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  2. Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  3. In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2005 by moonlit
This is a great chicken salad! My daughter loves it and ask me to make it every times she visits :-)

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2006 by MrsRoberti
I love this recipe. I make it without the water chestnuts because my husband doesn't like them and it is still wonderful. Great salad for lunches!

1 user found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 244

  • Total Fat: 6.4g
  • Cholesterol: 69mg
  • Sodium: 94mg
  • Total Carbs: 22.6g
  •     Dietary Fiber: 2.2g
  • Protein: 25g

VIEW DETAILED NUTRITION

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