2 c. cooked chicken, cut in 1/2 inch cubes
1 (20 oz.) pineapple chunks, drained
1/2 c. green onions, sliced
1/3 c. celery, diced
1/3 c. unsalted peanuts
1/3 c. raisins
1/4 c. coconut

DRESSING:

1 (4 1/2 oz.) strained apricots with tapioca baby food
3 tbsp. mayonnaise
2 tsp. curry powder
1/4 tsp. ginger
2 cantaloupe

In large bowl, combine chicken, pineapple, onions, celery, peanuts, raisins and coconut; mix dressing. Pour dressing over chicken mixture. Chill 1 to 4 hours. Cut melons in half, remove seeds. Use a melon ball cutter and make small balls of fruit. Mix with chicken. Serve chilled. 4 large servings. 458 calories; 62 milligrams cholesterol; 169 milligrams sodium.