8 chicken breasts, cooked, peeled, cut into chunks, chilled
1/2 c. sliced celery
1 c. fresh pineapple, cut into chunks
2 tsp. grated scallions (white bulbs only)
1/2 c. seedless green grapes, halved
1/2 c. Macadamia nuts
1 c. curried mayonnaise (to 1 c. Hellmann's, add 2 tsp. curry powder, dash of Tabasco sauce, several drops lemon juice)
2 cantaloupes
Bibb or leaf lettuce
Salt and pepper to taste

Combine chicken with celery, scallions, pineapple, grapes and nuts. Toss with mayonnaise, salt and white pepper, to taste. Chill.

To serve: Cut cantaloupes in half, seed, cut halves into rings and remove rind. Place melon rings on bibb or leaf lettuce. Mound center of rings with salad. Sprinkle freshly minced parsley over salad.