Grilled Chicken Salad With Cantaloupe

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!