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CHICKEN-CANTALOUPE SALAD
(Serves 8)
2 lb. chicken breasts, boiled
(about 2 large breasts)
2 c. thinly sliced celery
1 1/4 c. slivered almonds
2 c. Mandarin oranges (11 oz.
each), drained
3/4 c. each sour cream and
mayonnaise
3 Tbsp. candied ginger, minced
2 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. grated orange peel
dash of nutmeg
2 medium cantaloupes, chilled
romaine or iceberg lettuce

Simmer chicken in salted water. Drain, cool, cut into
bite-size chunks. In a large bowl combine chicken, celery,
oranges, cantaloupes (cut into chunks) and almonds.
Dressing: In a small bowl combine sour cream, mayon-
naise, orange peel, ginger, lemon juice, salt and nutmeg.
Arrange salad ingredients on lettuce on individual salad
or luncheon plates. Scoop dressing on top of each. Serve
chilled.

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