Curried Chicken Cantaloupe Salad

• 2 cups cooked chicken, cut in 1/2-inch chunks
• 1 can (20 ounces) pineapple chunks in juice, drained
• 1/2 cup sliced green onions
• 1/3 cup diced celery
• 1/3 cup unsalted peanuts
• 1/3 cup raisins
• 1/4 cup sweetened shredded coconut
• 1 jar (4-1/2 ounces) strained apricots with tapioca (baby food)
• 3 tablespoons mayonnaise
• 2 to 3 teaspoons curry powder
• 1/4 teaspoon powdered ginger
• 2 medium cantaloupes

1. In a large bowl, combine chicken, pineapple, onions, celery, peanuts, raisins and coconut; set aside. In separate bowl, mix dressing ingredients. Combine chicken mixture with dressing; mix well. Cover; refrigerate for 1 to 4 hours. Cut melons in half; remove seeds. Remove fruit by cutting into bite-sized pieces or using a melon ball cutter. Combine melon with chicken salad mixture, dividing among the four melon halves. Serve chilled; refrigerate leftovers.

chicken, pineapple, green onions, celery, peanuts, raisins, coconut, tapioca, mayonnaise, curry powder, powdered ginger, cantaloupes

Taken from www.tasteofhome.com/recipes/curried-chicken-cantaloupe-salad/ (may not work)