1 cup cooked and finely diced chicken
1 stalk celery, finely diced
1 green onion, finely diced
3 tablespoons mayonnaise
Salt and pepper to taste
1 small ripe cantaloupe
Combine chicken, celery, onion and mayonnaise in mixing bowl. Stir in salt and pepper and transfer to a serving dish. Garnish with paprika and parsley (optional) and refrigerate until ready to serve.
Cut cantaloupe in half and scoop out seeds. Cut cantaloupe into wedges and serve with the chicken salad.
2014 Recipe Contest winner - Angela Smith from Winnipeg. Angela says, "I love cooking with chicken because it is so delicious, healthy and versatile. Often times when we make chicken, we use the leftovers to make this salad for the next day."