Just in time for sunny park picnics, this chicken salad is the perfect cool lunch for warm afternoons. The succulent cantaloupe halves and grapes add a sweet and delicious punch to traditional chicken salad, while sliced almonds bring a snappy crunch to the mix. It’s a quick dish that can be made well beforehand and stored in your fridge until lunchtime.
This chicken salad recipe makes two servings, but it can easily be made into a large dish to share with a group. Instead of serving in cantaloupe halves, dice the cantaloupe into small squares. Chop the other ingredients into smaller pieces and serve the entire bowl with a side of whole-wheat crackers. It’s a healthy and tasty snack that makes for a great alternative to chips and salsa.
Ingredients
1 cantaloupe, sliced in half
1 1/3 cup cooked chicken breast, cubed
1/2 cup green grapes, sliced in half
2 large sticks celery
1 green onion, finely chopped
1 tbsp fresh parsley, minced (can sub. dried)
1/4 cup mayonnaise (or vegenaise)
1 1/2 tbsp apple cider vinegar
1 1/2 tbsp lemon juice
3/4 tsp mustard (honey or yellow)
1/4 tsp sugar
1/4 tsp salt
1/4 cup toasted almond slices
Small pinch of pepper
In a large bowl, combine cubed chicken, grapes, celery, green onion and parsley. In a separate bowl, mix together mayonnaise, cider vinegar, lemon juice, mustard, sugar, salt and pepper. Pour the mixture over the chicken and toss to thoroughly coat.
Chill chicken salad at least one hour in the fridge prior to eating. Scoop out seeds and pulp from cantaloupe halves and spoon chicken salad into center hole. You can choose to alternatively serve the salad with cantaloupe slices.
Sprinkle the top with sliced almonds and serve immediately.