3 c. cooked, cubed chicken
1 c. sliced celery
1 cantaloupe
1/4-1/2 c. mayonnaise
Salt & pepper
1/2 c. toasted almonds

Slice cantaloupe in 6ths. Remove seeds and most of fruit, reserving hulls for boats. Dice cantaloupe and combine with chicken and celery. Add salt and pepper to taste. Coat with mayonnaise. Refrigerate. When ready to serve, spoon onto cantaloupe boat hulls. Top with toasted almonds.