1/2 c. pineapple yogurt
2 tbsp. mayonnaise or salad dressing
1/4 tsp. ground ginger
2 c. cubed, cooked chicken or turkey
1/2 c. sliced celery
2 sm. cantaloupes
Leaf lettuce
1 c. strawberries, halved
1 tbsp. sunflower nuts
Whole strawberries (optional)

For salad mixture: In a medium mixing bowl, combine yogurt, mayonnaise or salad dressing and ginger. Stir until blended. Add chicken or turkey and celery. Toss lightly to coat. If desired, cover and chill for up to 8 hours.

Meanwhile, cut cantaloupes lengthwise in half. Remove seeds. Using a melon-ball utter, scoop the pulp out of the cantaloupes. Set aside and chill 2 cups of the cantaloupe balls until serving time. Refrigerate remaining balls for another use.

If desired, lay the shells on their sides. Using melon-ball cutter, press down onto the edges of shells, cutting scalloped edges.

To serve, line 4 salad plates with lettuce leaves. Place the cantaloupe shells on the plates, and divide the reserved cantaloupe balls among the shells. Mound salad mixture in the center. Place strawberry halves around the salad mixture. Sprinkle with sunflower nuts. If desired, garnish the plates with whole strawberries. Makes 4 servings.