7 tablespoons mayo
1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 tablespoon
2 teaspoons soy sauce
2 teaspoons curry powder
1 teaspoon dry mustard
1/2 teaspoon hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 cups chopped cooked white chicken meat
1/2 cup sliced water chestnuts, slivered
1/4 cup chopped scallion
2 5-inch cantaloupes, halved and seeded
Paprika for garnish
Directions
In a mixing bowl, combine salad dressing, sugar, lemon juice, soy sauce, curry, mustard, red pepper flakes, salt, ginger, and nutmeg. Blend thoroughly. Add chicken, water chestnuts, bell pepper, and scallion. Blend thoroughly but gently. Chill for 1 hour.
At serving time, place 1/4 of the chicken mixture in each cantaloupe half, sprinkle with paprika, and serve.
Serves 4
