Friday, September 26, 2008

Recipe: Chicken & Ham Casaba

"This salad can be started a day ahead; serve in a decorative melon "bowl..."

2 cups uncooked long-grain rice
1/4 c. french dressing
3/4 c. mayonnaise
1 tbsp finely chopped green onions and tops
1/2 tsp salt
dash pepper
1 tsp curry powder
3/4 c. chicken cut in julienne strips
3/4 c. canned ham cut in julienne strips
1 c. raw cauliflower
1 10-oz pkg of frozen peas, cooked drained and chilled
1/2 c. chopped celery
1/2 c. sliced radishes
1 casaba melon, chilled

Cook rice according to package directions. Toss with French dressing and chill several hours. Combine mayonnaise, onion, salt, pepper, curry powder, and mustard. Add to chilled rice and toss. Add chicken, canned ham, cauliflower, peas, celery, radishes, and toss again. Using a sawtooth cut, halve casaba and remove seeds. Slice meat of melon and toss with rest of salad. Fill melon halves with salad and garnish each with a fluff of parsley.

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