3 lb. boneless chicken breasts
1 c. heavy or whipping cream
2 c. honeydew melon balls
2 c. cucumber balls with skin (avoid seeds)
2 c. green seedless grapes
1 c. blanched sliced almonds
1 1/2 tsp. freshly ground pepper
1 tsp. salt
Grated zest of 1 lemon
1/2 c. chopped fresh dill
1 c. lemon mayonnaise

Preheat oven to 350 degrees. Arrange breasts in a single layer in a large baking pan. Spread evenly with cream and bake until done to your taste, 20 to 25 minutes. Cool completely in the cream. Remove chicken and save accumulated juices to enrich soups or sauces.

Shred chicken into bite-size pieces and place in large bowl. Add melon and cucumber balls, grapes and almonds, and toss. Sprinkle with pepper, salt, lemon zest and all but 2 tablespoons of dill and toss. Fold in mayonnaise. Garnish with remaining dill.