This was on "Cooking Live" on FoodTV last week.

Tracey

CORONATION CHICKEN SALAD

2 skinless, boneless chicken breasts
1/2 ripe honeydew or other sweet melon, diced small
1 celery stalk, trimmed and diced
4 tablespoons home-made mayonnaise
1 tablespoon mild Indian curry paste
Fresh basil or mint

Poach, grill or steam the chicken for 8 minutes. When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste. Spoon into the scones, decorate with basil or mint, and serve.