1/2 c. light mayonnaise
1/2 c. low-fat plain yogurt
3/4 tsp. curry powder
1/4 tsp. salt
3 c. diced cooked chicken
1 1/2 c. red seedless grapes, cut in half
3/4 c. celery, sliced
1/3 c. green onion with tops, thinly sliced
2 Granny Smith apples
1/3 c. pecans, chopped
1 medium cantaloupe
lettuce leaves

In 1-quart batter bowl, blend mayonnaise, yogurt, curry powder and salt. Set aside.

Dice chicken; cut grapes in half and thinly slice celery and green onions. Core and slice apples; cut into eighths. Chop pecans. Combine chicken, grapes, celery, green onions, apples and pecans. Add mayo mixture; mix lightly. Cover and refrigerate at least 1 hour or overnight.

Cut cantaloupe in half lengthwise; remove seeds. Peel rind from melon halves and slice. To serve, place cantaloupe slices on lettuce-lined plates; top with chicken mixture.

Yield: 6 servings.