Title: Hawaiian Chicken Salad
Categories: Salad Poultry Main
Yield: 6 Servings
| 3 | | Whole chicken breasts skinned and boned |
| 1 1/2 | c | Sour cream |
| 1/2 | c | Chutney, finely chopped |
| 1 | ts | Curry powder (more to taste) |
| 1/4 | ts | Ground ginger |
| 1/4 | c | Toasted shredded coconut |
| 3 | | Cantaloupes; -=OR=- Small honeydew melons-=OR=- Large papaya |
| 4 | c | Shredded lettuce (optional) |
Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15
minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons
or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of
fruit.