Ingredients
4 cups cubed cooked chicken3 tablespoons lemon juice1 cup sliced celery1 cup halved seedless grapes1/3 cup chopped onion1/3 to 1/2 cup vinaigrette or salad dressing of your choice1/4 cup sliced almonds, toasted1 tablespoon diced pimientos1/4 teaspoon salt1/8 teaspoon pepperLettuce leaves6 cantaloupe rings (1-1/2 inches thick), peeled
Preparation
In a bowl, toss the chicken and lemon juice. Add the celery, grapes, onion, dressing, almonds, pimientos, salt and pepper; mix well. Cover and refrigerate. Just before serving, arrange lettuce on salad plates; top each with a melon ring. Fill center with chicken salad.
