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Vineyard Chicken Salad




Source of Recipe


Homemakers


List of Ingredients




1 cooked skinless, boneless chicken breast, about 6 oz
4 tsp (20 mL) light or regular mayonnaise
2 tbsp (30 mL) fresh chopped basil or coriander
1/2 cup (125 mL) halved seedless grapes
Salt and pepper
1 small cantaloupe


Recipe



Cut chicken into small cubes and place in a bowl. Add mayonnaise and basil or coriander and stir until well combined. Add salt and pepper to taste. Gently stir in grapes. Can be made to this point, covered and refrigerated for up to 1 day. Just before serving, taste and adjust seasoning, if necessary. Halve cantaloupe and remove seeds. Divide chicken salad between each cantaloupe half and serve.

Variation: Need to get out the door fast? Divide chicken mixture between two pitas for a ‘his-and-hers’ breakfast that can be eaten on the go.

This recipe also appears in Dana McCauley’s cookbook Pantry Raid: Out of the cupboard cooking.