4 chicken breasts, cooked & boned
2 c. thinly sliced celery
1 1/4 c. slivered almonds, toasted
2 (121 oz.) cans mandarin oranges, drained
3/4 c. sour cream or yogurt or mixture of both
3/4 c. mayonnaise
3 tbsp. finely minced candied ginger
2 tbsp. lemon juice
1/2 tsp. salt
1 tsp. grated orange peel
Dash nutmeg
2-3 cantaloupes

Tear chicken into small pieces. Combine with other ingredients and chill well. Mound into slightly chilled cantaloupe halves. (Cut the round end off a little so it will rest on the plate.) Good with sticky rolls. A nice lunch for gals. Serves 4-6.