Judy Talley’s Chicken-Fruit Salad

Source: Judy Talley

Ingredients

• 2 Cantaloupes, Scooped Into Balls
• 1½ Chicken Breasts
• 1 can Mandarin Orange Slices
• ½ cup Slivered Almonds
• ½ cup Thinly Sliced Celery
• ¼ cup Sour Cream
• ¼ cup Mayo
• 1 teaspoon Lemon Rind
• 2 Lemon Juice
• 2 Chopped Preserved Ginger (not Candied), Found In A Jar
• 2 Ginger Liquid
• ¼ teaspoon Salt
• ½ teaspoon Sugar

Method

1. Cook the chicken breasts: simmer in water to cover with peppercorns, celery, onions, salt, and thyme. (Freeze the broth.)

2. Cut 2 cantaloupes in half with a jagged edge. Scoop out into balls.

3. Cool and chop the chicken.

4. Add a can of mandarin orange slices and ½ cup thinly sliced celery.

5. Add the melon balls and, at the last minute before serving, add ½ cup slivered almonds.

Dressing

1. Moosh together all dressing ingredients and chill.

2. When chilled, add dressing to salad and serve in melon halves. Slice a bit off the bottom to keep from tipping.

3. Garnish with mint or parsley on a lettuce bed.

Notes

Poorly laid out recipe — think ahead. Make dressing first so it can chill. Chicken needs time to cook and cool.