10 ounce can chunk white chicken in water, thoroughly drained
8 ounce can pineapple chunks, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tbsp mayonnaise
1 1/2 tbsp minced fresh ginger
1 tbsp fresh lime juice
Salt and pepper to taste
2 papayas or small cantaloupes, halved and seeded
Lime or lemon wedges

Procedures :
In bowl, mix all ingredients except salt, pepper, fruit halves and lime or lemon wedges. Season with salt and pepper. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime or lemon wedges.
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Category : Salad