Minted Cantaloupe Chicken Salad
My dad gave me one of his first few prized cantaloupes from his garden. Dad absolutely loves cantaloupe and always plants an abundance of them in his garden. We await them eagerly every year. They are sooo sweet and juicy and wonderful. When you put a piece in your mouth, it practically melts on your tongue. When chopping this one up, I think I ate a good quarter of it just snitching a chunk here and there (and it was a BIG melon). I couldn’t help myself!
So this cantaloupe plus the fresh mint from my garden were just begging to go into a salad together. I needed some protein, too, so I added chicken and a little sweet onion to balance out the sweet. It was a delightful salad, refreshing and juicy and hearty enough to make a good meal. And I found a few little fresh violas to add a little contrasting color. You can leave those off if you don’t have them, but if you do, go ahead and toss them on your salad. It not only makes the salad a feast for the eyes … it’s good for you to eat flowers.
- 1/4 cup plain vanilla yogurt
- 1 Tablespoon maple syrup
- Several fresh mint leaves, chopped fine
- Juices from the cantaloupe, to thin
- Fresh greens
- Thin slices of sweet vidalia onion
- Chunks of ripe, juicy cantaloupe
- Chopped cooked chicken, warm
- Fresh mint leaves, chopped
- For garnish: Mint leaves/flowers and fresh edible flowers (optional)
- In a small bowl, mix together the ingredients for the dressing. Add juice from the cantaloupe to thin the dressing to your liking. Set aside.
- Fill your salad bowl most of the way with greens. Add slices of onion, then tuck in cantaloupe all over. Add the chicken and sprinkle with mint leaves. Drizzle with the dressing and then garnish and enjoy!
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