Chicken Cantaloupe Salad - cooking recipe

Ingredients

2 chicken breasts (boneless & skinless)
2 cups low sodium chicken broth
1/4 cup mayonnaise (may need more)
2 3/4 tablespoons sour cream
1 red apple, cored and diced (unpeeled)
1/2 lemon, juice of
2 celery ribs, thinly sliced
7 ounces green seedless grapes
1 cantaloupe, peeled and cut into bite-sized pieces (make sure it is ripe)
3 teaspoons slivered almonds or 3 teaspoons pecan pieces, toasted

Preparation

Place chicken breasts in a pan and cover with chicken stock and water, if needed, to poach. Simmer on low heat for 8 minutes or until chicken is cooked. Remove from heat and allow to cool.(This you can do ahead of time, if needed).
Slice chicken and set aside.
Combine mayonnaise and sour cream.
Add apple, lemon juice, celery grapes and cantaloupe.
Mix gently and thoroughly.
Add chicken slices and toss.
Top with almond pieces or toasted pecans.
Serve with hot biscuits and a nice Chablis.