RCI-MT.004.0392.001
Fresh Melon Chicken Salad
Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 6-8
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- x 10 ounce can chicken broth1 unit
- ½ cup
- banana yogurt6 oz
- ¼ cup
- 1½ tablespoons
- 2 cans
- cantaloupe½ cupdiced
- honeydew½ cupdiced
- strawberries½ cupdiced
Method
1
Bring the chicken broth to a boil in a saucepan over medium-high heat.
3 minutes
2
Stir in the uncooked rice and reduce heat to low, then cover and simmer until the rice is tender and the liquid is absorbed.
15 minutes
3
Transfer the cooked rice to a bowl and allow it to cool to room temperature.
5 minutes
4
Set this dressing aside.
5
Drain the canned chicken in a colander and add it to the cooled rice.
6
Fold the diced cantaloupe, honeydew, and strawberries into the rice and chicken mixture gently.
7
Pour the yogurt-honey dressing over the salad and toss gently until all ingredients are evenly coated.
8
Divide the salad among serving bowls or plates and serve immediately, or refrigerate until ready to serve.