In a large bowl, combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. To serve, place 1 cup of chicken salad on each cantaloupe ring; sprinkle with almonds. Yield: 4 servings. NOTES : "A light chicken salad on a cantaloupe ring is a fun and flavorful way to perk up a summer luncheon, assures Sharon Bickett of Chester, South Carolina." Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #648 by NGavlak@aol.com on Jun 24, 1997
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 310 (63%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 96.7mg||30 %|
|Sodium 545.3mg||19 %|
|Potassium 337.2mg||9 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.6g|
|Protein 27.4g||39 %|
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Calories per serving: 491
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