INDIAN MELON SALAD

INDIAN MELON SALAD 2 c. chicken breasts, poached and cut into 1/2 x 1/2 inch pieces 1 c. canned water chestnuts, cut into pieces 1 1/2 c. fresh green grapes, halved 1/2 c. celery, diced 1/2 c. (7 oz.) slivered almonds, toasted 4 honeydew melon "rings"

Place chicken breasts, a couple slices of onion, a carrot and a stalk of celery in a fry pan barely covered with cold water. Cover with a lid and simmer very slowly until tender. Drain, discard vegetables and cut up chicken and chill. Toast almonds by putting in a single layer on a pan and putting them under the broiler until lightly toasted (golden brown). Cool.

For melon rings: cut about 2 inches off the end of the melon. Scoop out the seeds. Cut four, 1 inch slices into "rings"; cut off rind with a sharp knife. Chill.

Cut up the water chestnuts, grapes and celery and combine with the chicken. Add almonds just before serving.

Toss with a dressing of:

2/3 c. mayonnaise 1/2 tsp. curry powder 1 tsp. soy sauce 1/4 tsp. salt

To assemble: put a melon ring on each plate and fill the center of the rings with the chicken mixture. Garnish with a cluster of grapes dipped in sugar. Serve with hot rolls, iced tea and lemon sherbet with tea cookies for dessert.

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