I don’t like to brag, but I should be canonized for my chicken salad.

We-don’t-talk-about-that-at-the-table Chicken Salad

As Aunt Eunice used to say, no one likes a martyr (but God). Serves 4 for lunch.

4 skinless, boneless chicken breasts, washed and dried
2 cantaloupes, cut in halves, seeds removed, salted and drained
4 tbsp olive oil
salt and pepper
2 tbsp dried cilantro
2 tsp paprika
2 stalks celery, finely chopped
1/3 to 1/2 C Hellman’s mayo

Set the oven to 350. Rub the chicken breasts with olive oil and sprinkle spices evenly over tops. Rub the spices into cover the tops of the breasts. Put the chicken onto a wire rack over a baking pan, and bake until completely cooked but still juicy, about half an hour. Cover and let cool for 15 minutes.

Chop the chicken roughly into chunks, discarding seams of fat and skin. Put the chunked chicken and celery into a large bowl, and stir in the mayo. Sprinkle in salt and pepper if needed, and chill until completely cool.

Spoon the salad into the cantaloupe halves loosely, and serve with water crackers, grapes, and spoons for cutting the melon.

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