Indian Melon Salad

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups coarsely cut cooked chicken or turkey
  • 1 can(5 ounces) water chestnuts, sliced
  • Β½ pound seedless green grapes
  • Β½ cup chopped celery
  • 1 cup mayonnaise
  • Β½ teaspoon curry powder
  • 1 tablespoon lemon juice
  • ΒΌ teaspoon salt
  • β…› teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 1 cup honeydew melon balls
  • 1 cup cantaloupe melon balls
  • Boston lettuce cups

Method

  1. Combine the chicken, chestnuts, grapes and celery.

  2. Mix the mayonnaise with the curry powder, lemon juice, salt, pepper and soy sauce. Combine with the chicken mixture.

  3. Add the melon balls and toss lightly. Serve in lettuce cups.

Part of

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