2 (3 lb.) frying chickens
1 slice fresh ginger root
1 sm. onion, peeled
1/2 lemon
1 tsp. salt
1/4 c. sauce vinaigrette (which is made up of ingredients below and kept in refrigerator)

1 tsp. salt Ground black pepper 1/2 tsp. tarragon 1/2 tsp. chervil A sprig of minced parsley 1 tsp. chives 3/4 c. salad oil (part or all olive oil)

DRESSING:

1 c. mayonnaise
1/2 c. dairy sour cream
2 tbsp. minced parsley
2 tbsp. minced green onion
1 to 2 tsp. curry powder

1 1/2 c. diced celery 2 sm. honeydew melons or cantaloupes Lettuce Chutney for garnish

Simmer chickens for about 1 hour. Cool, separate from bones and cube meat and toss with vinaigrette. Mix dressing and set aside. At serving time add grapes and celery and toss with dressing. Peel melons and slice into 8 rings. Place on plates with lettuce, mound chicken salad and serve chutney on the side.