Macaroni-Chicken-Cantaloupe Salad
A refreshing and savory salad featuring tender chicken, pasta, green peas, and cashews, served on sweet cantaloupe wedges for a delightful combination of flavors and textures.
Ingredients
- 1 cup cholesterol-free reduced-calorie mayonnaise or salad dressing ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 cups cooked chicken, cut up
- 2 cups cooked macaroni or pasta ⓘ
- 1/2 cup frozen green peas, thawed ⓘ
- 1/2 cup cashew halves
- 2 medium stalks celery, chopped ⓘ
- 1 cantaloupe, cut into 6 wedges ⓘ
Instructions
- Mix mayonnaise, lemon juice, salt, and pepper in a large bowl until blended.
- Add cooked chicken, cooked pasta, thawed green peas, cashews (if desired), and chopped celery; toss to combine.
- Cover and refrigerate for about 2 hours or until chilled.
- Spoon the salad onto cantaloupe wedges and serve.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for half of the mayonnaise. You can also use rotisserie chicken to save time. If you prefer a crunchier texture, add diced bell peppers or shredded carrots. Feel free to swap cashews with sunflower seeds for a nut-free option. Adjust the seasoning to your taste, especially if you are serving it with fruits like cantaloupe, which add sweetness.
Serving Suggestions
Serve this refreshing salad as a light lunch or dinner, paired with a side of crusty bread or a simple green salad. It also complements well with a bowl of soup, like a chilled gazpacho, for a complete meal. For an appealing presentation, consider garnishing with fresh herbs or extra peas, and enjoy it during summer gatherings or picnics.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the cantaloupe, keep it separate and add it just before serving. If you need to reheat any portion, do so gently in the microwave, but be mindful that pasta salads are often best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni-Chicken-Cantaloupe Salad contains roughly 143 calories, with 6g protein, 14g carbohydrates, and 7g fat. It is an excellent source of vitamin C (45% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1421mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just prepare everything and store it in the refrigerator. The flavors meld beautifully overnight, making it even tastier. Just remember to keep the cantaloupe wedges separate until serving to maintain their freshness.
What can I use instead of cantaloupe?
If you don’t have cantaloupe, you can substitute it with honeydew melon or even fresh pineapple wedges. Both options will provide a sweet contrast to the savory salad, enhancing the overall flavor profile.
Is this salad suitable for meal prep?
Absolutely! This macaroni-chicken-cantaloupe salad is perfect for meal prep. It holds up well in the fridge, making it a convenient option for lunches throughout the week. Just portion it out in containers, and you’ll have a nutritious meal ready to go.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).