Chicken Melon Salad
I know that you don't think of salad for breakfast, but don't knock it until you try it! Or you can always serve it for a brunch! LOL!
1 cup strawberry yogurt
1/3 cup mayonnaise
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 cups pasta, your choice
1 ripe cantaloupe, cut into 1" pieces
In large bowl, combine yogurt and mayonnaise and blend well. Refrigerate while preparing rest of salad.
Sprinkle chicken with salt and pepper to taste and bake at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into dressing. Taste for seasoning. Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. Makes six servings.