Chicken-stuffed melon with pomegranate

4 Servings

Ingredients

Quantity Ingredient
2 mediums Cantaloupes
2 cups Cold cooked chicken; diced
½ cup Seedless green grapes
1 medium Pomegranate; seeds only
1 small Peeled kiwi fruit; sliced Lime
4 tablespoons Lime juice
4 tablespoons Honey
¼ teaspoon Ground coriander
¼ teaspoon Nutmeg

Directions

HONEY DRESSING

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 <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.

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