2 c. cooked, diced chicken
1 sm. cantaloupe
1/2 sm. honeydew melon
1 (11 oz.) can mandarin orange, drained, or segments from 2 oranges
1 c. green grapes (optional)
1 c. fresh strawberries, halved (optional)
1 banana, sliced
1/2 c. thinly sliced celery
2 tbsp. finely minced green onions
Orange Dressing (recipe follows)
Crisp lettuce leaves

ORANGE DRESSING:

Put 1 egg, 1/2 cup orange juice, 2 tablespoons sugar, 1 teaspoon each salt and paprika and 1/2 teaspoon celery seeds into blender container or food processor with steel blade in place. Turn machine on. Slowly drizzle in 3/4 cup salad oil to make a smooth, homogenized, but slightly runny, dressing. Makes about 1 1/4 cups.

Place chicken into large mixing bowl. Cover and chill. Halve the cantaloupe and honeydew melons. Remove seeds. Peel and dice or cut with melon baller into balls. Combine with chicken, orange segments, grapes and strawberries, if used, banana, celery, and onions. toss to blend. Just before serving, add 1/2 cup Orange Dressing. Turn into crisp lettuce-lined bowl or individual plates. Serve extra dressing at the table to spoon over servings.