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
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.