A sweet and savory lunch consisting of a light chicken salad served within a ring of cantaloupe. Easy to make and quite enjoyable to eat.
*See Kitchen Notes for more information.
Add the dressing and toss to combine.
Chicken - Use 2 cans of drained white chicken meat or 2 cups cooked leftover chicken. If you use canned, add the broth to a soup or use it to cook rice.
Crystallized Ginger - Don’t omit the crystallized ginger. It’s such a great complement to the chicken and the cantaloupe, and makes this salad a little different from a normal chicken salad.
Lightly toasted Pecans - Use the oven method or toast in a small hot skillet on the stovetop by shaking and flipping the pecans until lightly toasted.
Cantaloupe - This salad is also good with honeydew or any other fall melon.
Recipe author: MJ of MJ's Kitchen