Preparation time: 15 minutes.

FOR 4 SERVINGS:

2 c. cooked, diced chicken
1 sm. cantaloupe
1/2 sm. honeydew melon
1 can (11 oz.) mandarin oranges, drained or segments from 2 fresh oranges
1 c. green grapes (opt.)
1 c. fresh strawberries, halved (opt.)
1 banana, sliced
1/2 c. thinly sliced celery
2 tbsp. finely minced green onions
Orange Dressing (recipe follows)
Crisp lettuce leaves

1. Place chicken into large mixing bowl. Cover and chill.

2. Halve the cantaloupe and honeydew melons. Remove seeds. Peel and dice or cut with melon baller into balls.

3. Combine with chicken, orange segments, grapes and strawberries, if used, banana, celery and onions. Toss to blend.

4. Just before serving, add 1/2 cup Orange Dressing. Turn into crisp lettuce-lined bowl or individual plates. Serve extra dressing at the table to spoon over servings.

ORANGE DRESSING:

Put into blender container or food processor with steel blade in place: 1/2 c. orange juice 2 tbsp. sugar 1 tsp. EACH salt and paprika 1/2 tsp. celery seeds

Turn machine on. Slowly drizzle in 3/4 cup salad oil to make a smooth, homogenized, but slightly runny dressing. Makes about 1 1/4 cups.

FOR 8 SERVINGS: Double the ingredients but make only 1 1/2 times the dressing, using 2 small eggs.