HONEY LEMON DRESSING:

1/3 c. honey
Juice of 1 lemon
1 1/2 c. mayonnaise

FRUITED CHICKEN SALAD:

4 (1 lb.) whole chicken breasts
Chicken broth
2 cantaloupes, pared, seeded, and scooped into melon balls
2 honeydew melons, pared, seeded and scooped into melon balls
2 c. seedless green grapes
4 stalks celery, cut into fine julienne

HONEY LEMON DRESSING: In medium bowl, gradually stir honey and lemon juice into mayonnaise. Cover, refrigerate.

FRUITED CHICKEN SALAD: Combine chicken breasts and enough chicken broth (I used water) to cover. Bring to a boil, reduce heat, cover and simmer 25 minutes (I cooked them 45 minutes). Let cool in liquid. Remove skin and bones. Cube chicken or tear into strips.

In a large bowl, mix chicken with the Honey Lemon Dressing. Gently fold in balls and grapes and celery. Cover and refrigerate several hours. Mix gently before serving. Garnish with mint or lemon balm leaves. Yields: 18 cups.

If you want, cook chicken ahead, cool and wrap, and refrigerate. You can also make Honey Lemon Dressing a day ahead if you care too. Recipe can be cut in half, and only a few cantaloupe and honeydew melon balls added.