Curried Chicken Salad in Cantaloupe Boats

Ingredients

• � cup mayonnaise
• � cup Greek yogurt
• 1 12 ounce jar of mango chutney
• 2 � teaspoons curry powder
• 1 teaspoon garam masala
• Salt & pepper to taste
• 3 pounds (6 � cups) cooked and cooled chicken, cubed
• 1 � cups celery, sliced
• 1 red bell pepper, chopped (reserve some for garnish)
• 2 whole cantaloupes, seeded and sliced into thirds
• Sprig of Thyme or Parsley for garnish
• Serves 6

Directions

1. In a large mixing bowl combine the Greek yogurt, mayo, curry powder, garam masala and mango chutney. Taste-test it and add salt and pepper to taste.
2. To the same bowl add the chicken, celery, and red bell pepper. Toss gently until the salad is evenly coated with the sauce.
3. Just before serving, carefully level the bottom of each of the cantaloupe boats so that they sit sturdy.
4. Fill the cantaloupe boats with the chicken salad.
5. Garnish with red bell pepper and thyme or parsley.
6. You may serve room temperature or chilled.