Chicken and Cantaloupe Salad


  • 1 cantaloupe (chilled)
  • 1 Granny Smith apple
  • 6 oz. precooked, chicken strips (southwestern or fajita)
  • 1/2 cucumber (peeled, seeded, and diced)


  • 2 tbsp. balsamic vinegar


  1. Wash the outside of the cantaloupe and pat dry.  Cut the melon in 1/2; clean out the seeds and pulp.
  2. Scoop out the flesh of the cantaloupe aiming for about 5 2" pieces in the shape of a ball for each half.  Leave about 1/2" of flesh in the shell.
  3. Peel the apple; cut into 1" chunks. Discard the core.
  4. In a large bowl, gently mix together the melon, cucumber and apple pieces.
  5. Dice the chicken strips into 1" pieces and then gently fold into the fruit.
  6. Fill the empty shells of the melons with 1/2 of the mixture; sprinkle with balsamic vinegar, if desired.
  7. Serve immediately.


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