Chicken Salad (Becca, rfc)

2 cups cubed cooked chicken
1 1/2 to 2 cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
1/2 cup sliced almonds
3 cantaloupe, halved and seeded

Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon sugar or sugar substitute to equal 1 1/2 teaspoons
1/2 teaspoon ground ginger
1/4 teaspoon salt, optional

In a large bowl, combine chicken, blueberries, celery, grapes and
almonds. In a small bowl, mix dressing ingredients. Pour over the
chicken mixture and toss gently. Spoon into cantaloupe halves.

From my friend Bob Robinson.

Gloria posted:

> Chicken Salad (Becca, rfc)
>
> 2 cups cubed cooked chicken
> 1 1/2 to 2 cups fresh blueberries
> 1 cup sliced celery
> 1 cup seedless green grapes, halved
> 1/2 cup sliced almonds
> 3 cantaloupe, halved and seeded
>
> Dressing:
>
> 1/2 cup mayonnaise
> 1/4 cup sour cream
> 1 tablespoon fresh lemon juice
> 1 1/2 teaspoon grated lemon peel
> 1 1/2 teaspoon sugar or sugar substitute to equal 1 1/2 teaspoons
> 1/2 teaspoon ground ginger
> 1/4 teaspoon salt, optional
>
> In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
> In a small bowl, mix dressing ingredients. Pour over the chicken mixture
> and toss gently. Spoon into cantaloupe halves.
>
> From my friend Bob Robinson.

I think I'd like that without the chicken! But adding the chicken in
wouldn't offend me. For those who like melon with prosciutto (a combination
I keep trying but never quite like), would prosciutto or ham be good in this
salad?

Also, I'm trying to think of how many people this recipe would serve. Looks
like six to eight?

Bob

"Bob Terwilliger" > ha scritto nel messaggio

For those who like melon with prosciutto (a combination > I keep trying but
never quite like), would prosciutto or ham be good in this
> salad?

> Bob

I like it only if the melon is perfectly ripe and drippingly juicy. I also
prefer green colored melon (honeydew is what I recall from there) to the
orange ones.
What I like better is prosciutto with figs, also really ripe so they don't
have that cucumber whiff.

My best, best of prosciutto is very un-Italian. A slice of good Pugliese
bread smeared with sweet butter and overlaid with a single slice of
prosciutto. That's my best way with smoked Scottish salmon, too.

Now I must return to my carb-free crap lunch.

Giusi wrote:

> What I like better is prosciutto with figs, also really ripe so they don't
> have that cucumber whiff.
>



I found some perfectly ripe, sweet figs in the store last week
and stuffed them with a locally made baba ganoujh. Wow, were they
wonderful. We loe them with any kind of creamy or spicy cheese
spread. Topped with a slice of ripe brie? Mmmmmmm.

gloria p

In article >,
"gloria.p" > wrote:

> Giusi wrote:
>
> > What I like better is prosciutto with figs, also really ripe so they don't
> > have that cucumber whiff.
> >
>
>
>
> I found some perfectly ripe, sweet figs in the store last week
> and stuffed them with a locally made baba ganoujh. Wow, were they
> wonderful. We loe them with any kind of creamy or spicy cheese
> spread. Topped with a slice of ripe brie? Mmmmmmm.
>
> gloria p

I've been receiving pics of ripe figs from friends lately. Seems to be a
super crop this year! I like them with sour cream.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Diced Chicken, Celery, Onion, sweet or dill pickle relish, salt, pepper, mayo, could add diced cheddar cheeses and walnuts, add a about 1/2 tsp celery seeds for added flavor.