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Cook'n with Betty Crocker 
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Cantaloupe and Chicken Salad |
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Serves: 6 Print this Recipeprep: 25 min chill: 2 hours 1/4 cup plain yogurt 1/4 cup mayonnaise or salad dressing 1 tablespoon lemon juice 1 tablespoon chopped fresh chives 1/4 teaspoon salt 5 cups cantaloupes, cut into 1 1/2-inch pieces 2 1/2 cups cut-up cooked chicken 1 cup red or green seedless grapes, cut in half 1 medium cucumber, cut into 1 1/4-inch strips 1. Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt. 2. Stir in remaining ingredients. Serve immediately, or refrigerate at least 2 hours until chilled but no longer than 24 hours. wing it! Save time by purchasing cut-up cantaloupe. Honeydew or pineapple chunks can be used in place of or in place of or in addition to the cantaloupe. 1 SERVING: Calories 260 (Calories from Fat 110); Fat 12g (Saturated 2g); Cholesterol 55mg; Sodium 220mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 19g * % DAILY VALUE: Vitamin A 72%; Vitamin C 100%; Calcium 4%; Iron 6% * DIET EXCHANGES: 1 Fruit, 1 Vegetable, 2 1/2 Lean Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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