1 whole chicken breast, split
1 c. seedless green grapes
1 c. seedless red grapes
1/2 c. sliced celery
1/2 c. mayonnaise or salad dressing
1 tbsp. milk
1/2 tsp. salt
1/8 tsp. curry powder
1/4 c. slivered almonds
1 tsp. butter
1 med. cantaloupe

1. Place chicken skin side up in 1 1/2 quart microwave safe casserole. Cover with casserole lid.

2. Microwave on medium high, 70%, 8 to 9 minutes, or until no longer pink. Uncover and cool. Remove skin and bones and cut chicken into bite sized pieces.

3. Combine chicken with grapes, celery, mayonnaise, milk, salt and curry; mix lightly. Cover and refrigerate. Combine almonds and butter in 1 cup glass measure.

4. Microwave (high), uncovered, 2 1/2 to 3 minutes or until lightly toasted, stirring twice. Set aside.

5. Peel cantaloupe. Cut evenly into 6 crosswise slices; remove seeds. Arrange slices on serving plate. Mound chicken mixture onto each slice, dividing evenly. Sprinkle with almonds. About 6 servings, 335 calories each.