Fruity Poppy Seed Chicken Salad
This fruity salad is great on a bed of lettuce or served for a gluten-free sandwich filling.
3 boneless & skinless chicken breasts - cooked (about 12 ounces total)
1 large cantaloupe
3 tablespoons chopped scallions (white & green parts)
¾ cup chopped celery
1/2 cup peach yogurt
1/2 cup mayonnaise (check label for allergens)
3-4 teaspoons poppy seeds
Salt and pepper, to taste
Chop the cooked chicken breasts into ½” cubes. Set aside in a large bowl.
Half the cantaloupe and remove the seed and rinds. Cut into ½” bite sized pieces.
Next combine the cantaloupe, celery and the scallions in with the chicken. Toss well.
In a small bowl combine together the peach yogurt, mayonnaise, poppy seeds and the salt & pepper, to taste.
Mix about ½ the yogurt-mayo mixture into the chicken-cantaloupe. If a creamier chicken salad is desired, add more of the yogurt-mayo mixture. Use any leftover yogurt-mayo mixture as a spread for the gluten-free bread if you are serving this chicken salad as sandwiches.
Serves about 4.