Recipe: Curried Chicken Salad with Fruits and Nuts (using ginger, melon and grapes)

CURRIED CHICKEN SALAD WITH FRUITS AND NUTS

4 boneless, skinless chicken breasts, steamed for 10 minutes or so, just until cooked through (or you can poach them in a combo of water and chicken broth)
1 teaspoon curry powder
1/2 teaspoon salt
Ground black pepper to taste
1 tablespoon lemon juice
1 cup diced cantaloupe
1 cup seedless grapes
1/2 cup walnuts or pecans
2 tablespoons finely slivered candied ginger, or grated fresh ginger to taste*
1/4 cup sour cream or yogurt*
1/2 cup mayonnaise

Cut chicken breasts into 1-inch cubes as soon as they are cool enough to handle.

Toss the chicken with curry powder, salt, pepper and lemon juice. Refrigerate until cold.

Combine chicken mixture with cantaloupe, grapes, nuts, ginger, sour cream and mayonnaise. Refrigerate until served.

*Note: "When I make this I usually use the fresh ginger and yogurt, not sour cream, and it is delicious." - Felicia

Makes 4 generous servings
Source: Felicia Pickering