Chicken salad in melon halves

1 - 7
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
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.



2 cup(s), seedless, green variety

Cooked skinless boneless chicken breast(s)

12 oz

Uncooked red onion(s)

1 cup(s), sliced

Uncooked bell pepper(s)

1 cup(s), green variety, seeded and chopped

Fat free mayonnaise

3 Tbsp

Black pepper

¼ tsp, freshly ground


2 small

Iceberg lettuce

2 cup(s), shredded


  1. Combine the grapes, chicken, onion, bell pepper, mayonnaise, and ground pepper in a small bowl and refrigerate.
  2. Halve each melon; with a spoon, scoop out the seeds. Fill each melon half with a quarter of the lettuce and a quarter of the chilled chicken salad. Yields one cup per serving.