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
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|Serving Size: 1 Serving (513g)|
|Recipe Makes: 4|
|Calories from Fat: 166 (37%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 84mg||26 %|
|Sodium 126.2mg||4 %|
|Potassium 1215.9mg||32 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 44.3g|
|Protein 24.7g||35 %|
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Calories per serving: 448
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