Ingredients

• 1/2 cup low-sodium chicken broth
• 1 teaspoon curry powder
• 1 small cantaloupe
• 1/2 cup seedless green grapes, halved
• 1/2 cup diced celery
• 1 cup cubed cooked chicken, preferably white meat, all skin and fat removed
• 2 tablespoons toasted slivered almonds
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon soy sauce
• 1 tablespoon freshly squeezed lemon juice
• Salt
• Freshly ground white pepper

• 8 large leaves of a flat variety of lettuce, such as red leaf

Method

1. In a small saucepan, combine the chicken broth and curry powder. Bring to a boil and reduce until you have about 3 tablespoons of syrup. Cool to room temperature.
2. Cut the cantaloupe in half and remove seeds. Cut each half into 1-inch wedges and cut away the rind. Cut each wedge into 1/2-inch cubes.
3. In a mixing bowl, combine the melon, chicken, grapes, celery, almonds.
4. In a separate bowl, whisk together the mayonnaise, and reduced curry syrup. Add the sour cream, soy sauce, and lemon juice. Add salt and pepper, if necessary.
5. Add the dressing to the melon-chicken mixture and toss to combine well. Serve on lettuce leaves.