It's cherry time in Michigan. Traverse City has a Cherry festival every July and it's in full swing right now. I came across this yummy salad recipe just right for a hot July day using great Michigan cherries.
2 cups ripe cantaloupe, cubed 4 c. cubed or shredded cooked chicken 1/4 c. chopped green onions 1/2 t. salt 1/8 t. white pepper 2 c. cherries, pitted and halved 1 c. sliced celery 1 c. low fat mayonnaise 1/2 c. low fat cherry yogurt Milk, up to 3 T.
Remove seeds and cut cantaloupe into wedges and then cube into bite-size pieces. Combine chicken, green onions, salt, and pepper and toss lightly. Add cherries, celery, and cantaloupe and mix gently. In another bowl, combine mayonnaise and yogurts; add milk a little at a time, until desired consistency. Pour over chicken mixture and stir gently to coat. ( You may not need all of the dressing. Use to your taste.) Cover and refrigerate several hours before serving.