Aloha ! Chicken Salad

A tropical dinner salad for hot summer nights, a make ahead buffet dish assembled just before serving or a an elegant lunch served in melon halves. If you have never used chutney as an ingredient, you are in for a special treat.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves, cooked,diced and chilled
• 1 1⁄2 cups sour cream
• 1⁄2 cup chutney, chopped finely (I use Major Grey's)
• 1  teaspoon curry powder, to taste
• 1⁄4 teaspoon ground ginger
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  toasted shredded coconut
• 4  cups  salad greens
• 1  cantaloupe, seeded,peeled and sliced

Directions

1. In a small bowl, mix together sour cream, chutney, curry and ginger until well combined.
2. Place chicken, celery and coconut in a large bowl, add sour cream mixture, toss to combine and chill until serving time.
3. To serve, place salad greens on a platter or individual dinner plates, top with chicken and garnish with cantelope.