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This is a wonderful recipe I created on a hot summer day. Far too hot to light the oven. I had left-over chicken and a cantaloupe in the fridge. Hope you like it.


  • 3 cups cooked chicken, skin and bones removed, finely diced
  • 1 stalk celery, cleaned and finely diced
  • 2 green onions, cleaned and finely diced
  • 1 medium ripe but firm plum (halved, pitted and finely diced)
  • 1/4 cup walnuts, finely chopped
  • 2 Tablespoons reduced-fat mayonnaise
  • 2 Tablespoons reduced-fat sour cream
  • 1 Tablespoon buttermilk
  • 2 teaspoons plum nectar
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 medium cantaloupe, chilled


  • In a large bowl combine the chicken, the celery, the green onions, the plum and the walnuts.
  • Toss to blend.
  • Set aside.
  • In a small bowl combine the mayonnaise, the sour cream, the buttermilk, the nectar, the salt and the pepper.
  • Whisk to blend.
  • Pour the mayonnaise mixture over the chicken mixture and toss to combine.
  • Halve the cantaloupe crosswise.
  • Clean the seeds and membrane from each half.
  • Spoon 1/2 of the chicken mixture into each melon half and serve.

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