Ingredients: 10 ounce can chunk white chicken in water, thoroughly drained 8 ounce can pineapple chunks, thoroughly drained 1/2 cup drained, canned water chestnuts, quartered 1/3 cup sliced green onions 3 tbsp mayonnaise 1 1/2 tbsp minced fresh ginger 1 tbsp fresh lime juice Salt and pepper to taste 2 papayas or small cantaloupes, halved and seeded Lime or lemon wedges Directions:1. In bowl, mix all ingredients except salt, pepper, fruit halves and lime or lemon wedges. Season with salt and pepper. 2. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime or lemon wedges. |