Caribbean Chicken Cantaloupe Bowls
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
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 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.
Makes enough for 4 individual salads.
