Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cut each cantaloupe in half in a zigzag pattern. Scoop out and discard seeds. With a curved grapefruit knife, cut fruit from rind, then into bite-size pieces. Drain melon pieces and shells. Combine melon and chicken; spoon into shells. Top with grapes, pomegranate seeds, and kiwi slices. Prepare Lime-Honey Dressing: Lime-Honey Dressing. Mix lime juice and honey with ground coriander and nutmeg; pass dressing at the table. Makes 4 servings. Serving suggestion: For a visual treat, fill cantaloupe halves with chicken salad; top with green grapes and crimson pomegranate seeds. Typed by Lynn Thomas. Source: Fresh Ways with Salads by Lane Publishing Company. Recipe by: Fresh Ways With Salads Posted to JEWISH-FOOD digest by Nancy Berry on Aug 31, 1998, converted by MM_Buster v2.0l.
