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Cantaloupe and Chutney Chicken Salad
3/4 lb Cooked chicken breast skinned and boned
1 sm Cantaloupe
2 lg Celery ribs
1/3 c Mango chutney
3/4 c Mayonnaise
Salt and fresh ground pepper
Cut the chicken into 1/2-to 3/4-inch pieces. Use a melon baller to make about 1« cups balls, or cut the melon into small pieces with a knife. Thinly slice the celery. If the chutney has large pieces, chop them before using.
In a medium mixing bowl, stir together the mayonnaise and chutney. Add the chicken, melon and celery. Stir to mix. Season with salt and pepper to taste.
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