Shelly's Recipe

CHICKEN MELON SALAD

Category: Salads - Poultry

3/4 cup mayonnaise
1/3 cup orange juice, fresh if possible (not from concentrate)
4 boneless, skinless chicken breasts
8 oz dry gemelli or other pasta
1 ripe cantaloupe, chilled, peeled, and cut into 1 inch pieces
3 kiwi, peeled and cut (optional)
1/2 cup tiny frozen peas

In large bowl combine mayo and orange juice and blend well. Refrigerate while preparing rest of salad. Bake chicken breasts at 375 for 20-30 minutes (60-70 minutes if frozen) until thoroughly cooked. Let stand until cool enough to handle. Cut chicken into 1 inch pieces and add to refrigerated salad dressing.

Cook pasta. Drain, rinse briefly, then drain thoroughly. Stir pasta into mayonnaise/orange juice mixture. Gently stir cantaloupe, kiwi, and peas into the salad. Chill 2-3 hours until cold or serve immediately. Serves 4

VARIATION: Substitute 1 lb cooked shrimp and 1/2 lb cooked sea scallops for the chicken.

Serve with a lightly oaked or unoaked Chardonnay, Viognier, or Vouvray Sec.