Fresh Melon Chicken Salad

Description

Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

• Serves: 6-8

Ingredients

• 1 x 10 ounce can chicken broth
• ½ cup uncooked rice
• 6 oz banana yogurt
• ¼ cup mayonnaise
• 1½ tablespoons honey
• 2 cans (6 oz) chopped chicken
• ½ cup cantaloupe, diced
• ½ cup honeydew, diced
• ½ cup strawberries, diced

Procedures

1. Boil chicken broth, add rice and cook until tender and fluffy.
2. In small jar, combine honey, yogurt and mayonnaise. Refrigerate 30 minutes to 24 hours to intensify flavor.
3. When ready to serve, combine chicken, rice, fruits and dressing.
4. Serve on lettuce leaves with crisp crackers or in toasted pita pockets.