This is a great recipe for leftover chicken. Use whichever melons are in season for a very affordable lunch.
Ingredients:
1 small cantaloupe or honeydew melon
6 cups of cooked chicken, cubed
2 cups celery, chopped
2 cups seedless green or red grapes
1 cup water chestnuts, sliced (optional)
1/2 cup light sour cream
1/2 cup plain yogurt
1 1/2 tsp curry powder
Salt and pepper to taste
Directions:
1. Cut the melon in half and take out the seeds.
2. With a melon baller, scoop out the flesh and carefully place the melon balls into a large bowl (if you don’t have a melon baller, cut the melon into bite-size cubes).
3. Add the chicken, celery, grapes and optional water chestnuts to the melon and toss gently.
4. Mix together sour cream, yogurt and curry powder in a small bowl and gently toss into ingredients in larger bowl.
5. Add salt and pepper to taste.
This is a delicious and refreshing luncheon salad. Also consider cutting all of the ingredients smaller and putting in a pita for great sandwiches to take on picnic.
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