Dress up chicken salad with cantaloupe balls and serve in hollowed out scalloped cantaloupe shells. Hollow out pineapple shells with the pineapple cubes, add to the salad. Makes attractive servers, too.

4 c. diced, cooked chicken
1/2 c. chopped celery
2 c. seedless grapes (optional)
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. mayonnaise
1/2 c. sour cream
1/2 tsp. Dijon mustard
Salted pecan halves or toasted almonds

Sprinkle chicken with 1 teaspoon olive oil or 1 tablespoon French dressing. Combine chicken, celery, grapes, salt and pepper and toss lightly with mayonnaise. Sour cream and mustard. Add nuts. Serves 6 to 8.