2 c. cubed cooked chicken
1 c. chopped celery
1 c. halved seedless green grapes
1 tbsp. lemon juice
1/2 tsp. salt
Dash of pepper
1/2 c. mayonnaise or salad dressing
1 cantaloupe
1/2 c. salted toasted almonds

Toss chicken, celery, grapes, lemon juice, and seasonings together. Stir in mayonnaise. Chill 2 hours. Cut slices across whole cantaloupe. Remove seeds and peel slices. Place each slice on lettuce leaf on salad plate. Fill hole in center with chicken salad. Garnish with almonds. Serves 6.