2 c. cubed cooked chicken
4 oz. (1 c.) pea pods, cut in half diagonally, blanched
1 c. cubed cantaloupe
1 med. (1 c.) apple, unpeeled, diced
3/4 c. thinly sliced celery
1/4 c. sliced green onions
1/2 c. mayonnaise or salad dressing
1 tsp. grated lemon peel
1/8 tsp. pepper
1/2 c. slivered almonds, toasted

In large bowl, combine all ingredients except almonds; mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in almonds. 4 (1 1/4 cup) servings.

TIPS: To blanch pea pods, plunge into boiling water for 10 to 15 seconds, then into ice water.

To toast almonds, spread on cookie sheet; bake at 350 degrees for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on High for 5 to 7 minutes or until light golden brown, stirring frequently.