Melon with Chicken Salad

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2 small ripe cantaloupes
1 T. lemon juice
1 T. honey, or to taste
1 c. plain yogurt
1/4 c. mayonnaise or salad dressing
4 c. cooked, cubed chicken
1 1/2 c. sliced celery
1 c. toasted, chopped pecans
Leaf lettuce
Salt and pepper to taste

Cut rinds from the melons and slice the fruit. Chill. Mix lemon juice with honey; add yogurt and mayonnaise. Fold in chicken, celery, and half of the pecans. Season with salt and pepper. Chill at least one hour. Line serving plate with lettuce leaves and arrange melon slices on lettuce. Top with chicken salad and garnish with remaining pecans. Makes 8 servings.

See the full article in the August 1991 issue.

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