Canteloupe Curried Chicken Salad

Adapted from Robust Recipes

What's better than boring old chicken salad? Chicken salad that's curried, in a sugar cube cantaloupe! Cool and refreshing summer lunch, and easy to prepare ahead of time for company (just cut the melon right before the guests arrive). They'll be happy they stopped by in time for cantaloupe, curry and chicken--flavor to the cubed power!  

INGREDIENTS

• 1/2 cup mayonnaise or Lemonaise

• 1/4 cup cultured yogurt or sour cream

• 1 Tbsp fresh lemon juice or squeezed organic lemon juice

• 1.5 Tbsp lemon zest

• 1-3 tsp curry powder

• 6-8 oz jarred mango chutney or blueberry jam

• 1 Tbsp honey

• 1 tsp turmeric

• 1/2 tsp chili powder

• 1/2 tsp salt

• 1/.2 tsp pepper

• 3 cups cubed cooked chicken

• 3 ribs celery, chopped

• 1/2 red or other favorite bell pepper, chopped

• 1/4 cup slivered almonds

• 1/2 cup grapes, halved (optional)

• 1/2 cup blueberries (optional)

• 1 halved and de-seeded sugar cube or other ripe cantaloupe, for serving

INSTRUCTIONS

• Mix: Add everything (except the cantaloupes) to a large mixing bowl. Gently stir until everything is well combined. Add in halved grapes or blueberries, if using, and lovingly stir again. Taste and adjust the seasonings as needed. This can be made up to 1 day in advance.

• Serve: To serve cut your melons in half, scoop out the seeds and discard. Cut a small piece of the skin off the bottom of the cantaloupe, creating a flat surface for the melon so that it doesn’t roll around. Spoon the chicken salad into the cavity of the melon boats. Serve immediately. This is obviously a larger serving than most will eat at one sitting. You can also cut the melons into quarter size wedges and spoon the chicken salad over the wedge, however this might mean that some of the chicken salad falls off the melon wedge. It's a party! No one will mind!!