Rafferty’s Sunshine Chicken Salad

Rafferty's Restaurant and Bar Recipe

1/2 cantaloupe, rind removed and flesh cut into 1 inch cubes
1/2 honeydew melon, rind removed and flesh cut into 1 inch cubes
juice of one lime

Chicken Salad:
3 skinless, boneless chicken breasts
1 tablespoon olive oil
salt and pepper
1 small yellow onion, peeled and diced
3 tablespoons sweet pickle relish, drained
2 ribs celery, strings removed and diced
1 cup mayonnaise
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon chicken base
2 hard boiled eggs, peeled and coarsely chopped
1/2 pound red seedless grapes

Sweet Orange Dressing:
1 (6 oz.) container of frozen orange juice concentrate
1/2 cup orange marmalade
juice of one lemon
1/4 cup heavy cream
2 tablespoons honey
1 large head Bibb or Boston lettuce, leaves separated and thoroughly washed and dried.
whole fresh strawberries
1/2 cup coarsely chopped pecans for garnish (optional)

Prepare the melon cubes and toss together in a bowl with lime juice. Reserve.

Brush both sides of the chicken breasts with olive oil, sprinkle with salt and pepper, and cook in a 350 degree oven 35 to 45 minutes, turning once, until the chicken is cooked through. Cool, then shred, or cut into 1/2 inch cubes. Place in large mixing bowl and add the diced onion and celery and drained pickle relish. In a small bowl, whisk together well the mayonnaise, vinegar, sugar, mustard and chicken base.

Fold the mayonnaise mixture into the chicken mixture a little at a time, until the salad reaches the consistency you like. You might not need all the mayonnaise mixture. Fold in the chopped hard-boiled eggs and the grapes.

In a blender container, add the undiluted orange juice concentrate, marmalade, lemon juice, and honey. Blend well, until frothy. In another bowl, beat the cream until it is thickened just to soft peak stage. Fold in the orange juice mixture. (It is best to do the blending just prior to serving.)

To serve: Line individual salad dishes with two or three lettuce leaves. Place a scoop of the chicken salad on the leaves. Surround with the melon cubes. Drape the fruit with two tablespoons or so or the whipped orange dressing. Garnish with strawberries and sprinkle chicken salad with chopped pecans, if desired. Serves 6