Chicken Salad (Becca, rfc)

2 cups cubed cooked chicken
1 1/2 to 2 cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
1/2 cup sliced almonds
3 cantaloupe, halved and seeded

Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon sugar or sugar substitute to equal 1 1/2 teaspoons
1/2 teaspoon ground ginger
1/4 teaspoon salt, optional

In a large bowl, combine chicken, blueberries, celery, grapes and
almonds. In a small bowl, mix dressing ingredients. Pour over the
chicken mixture and toss gently. Spoon into cantaloupe halves.

From my friend Bob Robinson.