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Cantaloupe with Chicken Salad

Cantaloupe with Chicken Salad
Yield 6 Servings

For salad
2 cups chicken cooked, shredded
2 cups fresh Florida blueberries, rinsed and dried
1 cup Florida celery, sliced
1 cup green grapes seedless, halved
1/2 cup Florida pecans, chopped
3 Florida cantaloupe, halved and seeded

For dressing
1/2 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lemon juice fresh
1 1/2 teaspoons lemon zest grated
1 1/2 teaspoons natural Florida sugar
1/2 teaspoon fresh ginger root, ground
Kosher salt and fresh ground pepper to taste


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

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