Caribbean Chicken Salad
1 1/2 cups cooked chicken, shredded into chunks
1 can (8 ounces) pineapple chunks, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced gingeroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small melons, halved and seeded
Lime or lemon wedges
Toss the chicken, pineapple, water chestnuts and green onions.
Mix the mayonnaise, ginger, lime juice and salt and pepper. Toss with the chicken mixture.
Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates.
Mound the chicken salad in the fruit halves. Serve with lime or lemon wedges