3 cups cut-up, cooked chicken
2 1/2 cups seedless green grapes,
2 cups diced celery
1 1/2 cups mayonnaise
1/3 cup milk
1 1/2 tablespoons chutney
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 large cantaloupes
About 2 hours ahead or early in day:
In medium bowl, combine chicken, grapes and
celery. In covered blender or food processor,
at low speed (or in a medium bowl, with slot-
ted spoon), blend mayonnaise, milk, chutney,
curry powder and salt until smooth; pour over
chicken mixture, toss until well mixed.
Cover and refrigerate.
About 10 minutes before serving:
Cut melons into 6 wedges; remove seeds and,
with sharp knife, cut rind from wedges.
Place wedges on lettuce leaves on indiv-
idual plates. Spoon chicken salad on top
of wedges. Makes 8 servings.