Caribbean Chicken Cantaloupe Bowls
(Serves 4.)
Ingredients:
2 cups cooked chicken, cut in bite size pieces
1 can (20 oz) pineapple chunks, drained, juice reserved
1/2 cup green onions, chopped
1/3 cup diced celery
1/3 cup unsalted peanuts
1/3 cup raisins
1/4 cup shredded coconut
reserved pineapple juice
3 Tbsp mayonnaise
2 to 3 tsp curry powder
1/4 tsp powdered ginger
2 medium cantaloupes
Directions:
- In a large bowl, toss together the chicken, pineapple, onions, celery, peanuts, raisins and coconut and set aside.
- In separate bowl, whisk together the pineapple juice, mayonnaise, curry, and ginger.
- Pour this dressing over the chicken salad mixture and toss together until coated well, then cover and refrigerate for at least 1 hour before preparing finished salad.
- When ready to serve, wash and cut both cantaloupes in half on the equator, then scoop out the seeds and pulp and discard, then scoop out the edible flesh with a melon baller making sure you get fairly close to the rind, but leave enough support to form a bowl.
- Put the melon balls in with the chicken salad and toss well, then spoon into the cantaloupe bowls and serve immediately.
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