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Chicken with Cantaloupe, Cucumber and Zucchini Salad Recipe

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2 votes | 1858 views

Perfect for fall garden harvests, this main dish salad is lightly dressed with lime and cilantro. It's based on a recipe from Better Homes and Gardens several years back, but I have simplified some steps and tweaked measurements a little. A pleasing and light combo of meat, fruit and vegetables. Just add crackers or a roll, and glass of ice tea to complete.

Prep time:
Servings: 4
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Ingredients

Cost per serving $0.93 view details
  • 2 cups cooked chicken chopped in large pieces (leftover roast chicken works well)
  • 2 cups cubed cantaloupe
  • 1 cup very finely chopped peeled seeded cucumber
  • 1 cup very finely chopped zucchini
  • 1/3 cup thinly sliced green onions
  • 1/4 cup snipped fresh cilantro or 2 tablespoons fresh mint
  • 1/3 cup fresh squeezed lime juice
  • 2 tablespoons salad oil
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper (I had to use black but white is best)

Directions

  1. In large mixing bowl toss together the chicken, cantaloupe, cucumber, zucchini, green onions and cilantro.
  2. In screw-top jar combine lime juice, oil, water, sugar, salt and pepper; shake well.
  3. Drizzle 1/2 cup of the dressing over chicken mixture; toss lightly to coat. (Chill remaining dressing for another use.)
  4. Spoon into serving bowl and garnish with fresh cilantro or mint sprig.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 4 servings
Calories 276  
Calories from Fat 171 62%
Total Fat 19.08g 24%
Saturated Fat 4.65g 19%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 142mg 6%
Potassium 434mg 12%
Total Carbs 10.7g 3%
Dietary Fiber 1.2g 4%
Sugars 8.07g 5%
Protein 16.1g 26%

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Reviews

  • Robyn Savoie
    August 26, 2013
    This was fabulous! I hit a farmer stand for fruit and veggies this morning and then I found this, Perfect! I served it with grilled steak without the chicken in it.
    I've cooked/tasted this recipe!
    1 reply
    • Salad Foodie
      August 28, 2013
      Thanks for your review Robyn, and I am grateful you jogged my memory. I had all the ingredients for this recipe on hand this week, but hadn't thought about making this one with them. When I read your review, it spurred me to action - so glad you did that!

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