Curried Ginger Salad - cooking recipe

Ingredients

2 whole (1 1/2 lb.) cooked chicken breasts (4 pieces; boneless and skinless)
3 tsp. curry powder
1/2 tsp. salt
1 Tbsp. lemon juice
1 c. red seedless grapes
1/2 c. English walnuts, chopped
1/2 c. chopped celery
1/2 c. candied ginger, sliced thin
1/4 c. sour cream
1 1/2 c. mayonnaise
toasted almonds
thin slices cantaloupe
strawberries

Preparation

Cut cooked chicken into 1-inch cubes while warm.
Mix together curry powder, salt and lemon juice; toss with chicken and refrigerate until cool.
Combine with grapes, walnuts, celery and candied ginger.
Toast almond slices; cool.
Approximately one hour before serving, add sour cream and mayonnaise to chicken.
Serve on lettuce leaves (red leaf or bibb).\tPlace 3 slices cantaloupe around base.
Top with almonds, a slice or two of ginger and a strawberry fan.
Serves 4 to 5.