Grilled Chicken Salad With Cantaloupe

READY IN: 40mins
Recipe by Shawn C

Perfect for the summer cookout- fresh cantelope from my mothers garden really does the trick. Great on pita bread or some lettuce

Top Review by Ribqueen

I initially saw this recipe in a Costco cookbook and decided to try it tonight for my book club gang. It was a BIG hit. I used cut cantaloupe and frozen mango pieces from Trader Joe's, so I had to guess a bit on quantities. For a DOUBLE recipe (12 servings), I used 2 cups diced mango, 3 large boneless/skinless chicken breasts (1 lb or about 4 cups of diced chicken), and 2 cups diced cantaloupe. Having worked with the jumbo shells before, I knew to cook more shells than I needed since some inevitably break. I think I boiled 18 shells and generously stuffed 15, and I have enough of the mixture left over for a nice lunch tomorrow. :-) Also - while I might normally "cheat" and use a prepared rotisserie chicken to save time - in this case I sprinkled the chicken breasts generously with Lemon Pepper and grilled them. This dish requires a lot of chopping, but the end result was well worth the time. It would be an especially nice dish in the summer; however, my guests were glad to sample it during an Indiana snowfall - and from a Santa platter to boot!

Ingredients Nutrition


  1. Season chicken breasts with salt pepper and seasonings which you like. Grill chicken.T.
  2. hen cool cut in to small pieces.
  3. Set aside.
  4. Cook pasta according to directions on package. Rinse with cold water and set aside.
  5. Combine diced mango and melon, chicken and rest of ingredients; stuff shells.

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