Chicken salad in melon halves
1
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
Skip the bread and crackers and scoop this sweet and savory chicken salad into the center of melon halves instead. Speckled with the chopped red onion and green bell pepper, this classic has plenty of crunch, but you could also stir in chopped celery if you’d like. We used green grapes here but feel free to use the red variety instead—just make sure they’re seedless. You can make the chicken salad up to 2 days ahead; store in the refrigerator, and fill the cantaloupe halves right before serving. Use either a rotisserie chicken or any leftover chicken stashed in your fridge to keep this recipe simple.
Ingredients
Grapes
2 cup(s), seedless, green variety
Cooked skinless boneless chicken breast
12 oz
Red onion
1 cup(s), sliced
Bell pepper
1 cup(s), green variety, seeded and chopped
Fat free mayonnaise
3 Tbsp
Black pepper
¼ tsp, freshly ground
Cantaloupe
2 small
Iceberg lettuce
2 cup(s), chopped, shredded
