INGREDIENTS: 1 (10 ounce) can chunk white chicken in water, thoroughly drained 1 (8 ounce) can pineapple chunks, thoroughly drained 1/2 cup drained, canned water chestnuts, quartered 1/3 cup sliced green onions 3 tablespoons mayonnaise 1 1/2 tablespoons minced fresh ginger 1 tablespoon fresh lime juice salt and pepper to taste 2 papayas or small cantaloupes, halved and seeded lime or lemon wedges
DIRECTIONS: In bowl, mix all ingredients except salt, pepper, fruit halves and lime or lemon wedges. Season with salt and pepper. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime or lemon wedges.
