3 tbsp. lemon juice
4 c. cut-up cooked chicken (I prefer white meat)
1 c. sliced celery
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
1 jar (2 oz.) sliced pimento, drained
1/4 c. diced roasted almonds
1/3 c. mayonnaise
1 c. seedless green grapes, halved
2 cantaloupes or honeydew melons
Crisp lettuce leaves
Clusters of grapes

In medium bowl, pour lemon juice over chicken. Add celery, onion, salt, pepper, pimento, almonds, mayonnaise and 1 cup grapes and toss. Cover and chill. Slice off ends of cantaloupes so seeds are exposed; scoop out seeds and membrane. Cut each cantaloupe crosswise into 3 even slices.

To serve, place melon rings on greens; spoon chicken mixture into center of each ring. Arrange clusters of grapes around melon. Makes 6 servings.