Chicken Salad in Melon Halves
Author: 
Serves: 4 servings
 
Ingredients
  • 3 cups cut-up cooked chicken
  • ¾ cup thinly sliced celery
  • ¼ cup thinly sliced green onions and tops
  • ¾ teaspoon salt
  • ¾ teaspoon lemon pepper
  • ½ teaspoon ground ginger
  • 1 jar (2 ounces) sliced pimiento, drained
  • ¾ cup seedless green grapes, halved
  • ½ cup sour cream
  • 2 small cantaloupes
  • 4 small bunches green grapes
Instructions
  1. Mix all ingredients together except cantaloupes and green grape bunches; cover and chill. At serving time, cut melons in half (can do it straight across or zig-zag like I did in the photo) and scoop out the seeds. Cut a thin slice off the bottom so the melon will not roll around on the plates. Spoon salad into melon halves. Serve each with bunches of green grapes.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-july-1973/