Cantaloupe Chicken Salad With Yogurt Chive Dressing Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Serve immediately.

Steps:

• Arrange cantaloupe slices on lettuce-covered plate; top with chicken.
• Mix yogurt and dressing until blended; drizzle over salad.
• Sprinkle with onions and nuts.

Steps:

• In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
• In a small bowl, mix dressing ingredients.
• Pour over the chicken mixture and toss gently.
• Spoon into cantaloupe halves.
• Nutritional Information: One serving (prepared with sugar substitute, light mayonnaise and sour cream and without added salt) equals: 285 calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm protein, 9 gm fat.

Steps:

• In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

Steps:

• 1. Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.2. Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.Marie E. shares her Recipe "A very easy chicken and fruit salad, this recipe has always been a hit for me and with family and friends."A NOTE from DR. GHOSHCantaloupe and grapes are moist, tasty fruits that blend well with this tangy dressing. Sometimes eating fruits that contain a lot of water can help soothe dry mouth. The vitamin C helps boost the immune system and fight infection.NUTRITION FACTS: High in potassium and vitamins A and C1 Serving: Calories 250 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 5mg Sodium 220mg Potassium 680mg Carbohydrate 18g (Dietary Fiber 2g) Protein 19g % DAILY VALUE: Vitamin A 74% Vitamin C 100% Calcium 4% Iron 6% Folic Acid 8% Magnesium 8% DIET EXCHANGES: 2 1/2 Lean Meat, 1 Vegetable, 1 Fruit, 1/2 FatHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.
• Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Steps:

• Place chicken breasts in a pan and cover with chicken stock and water, if needed, to poach. Simmer on low heat for 8 minutes or until chicken is cooked. Remove from heat and allow to cool.(This you can do ahead of time, if needed).
• Slice chicken and set aside.
• Combine mayonnaise and sour cream.
• Add apple, lemon juice, celery grapes and cantaloupe.
• Mix gently and thoroughly.
• Add chicken slices and toss.
• Top with almond pieces or toasted pecans.
• Serve with hot biscuits and a nice Chablis.

Steps:

• Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour.
• Spoon into cantaloupe halves to serve.