Dressing:
½ cup mayonnaise
¼ cup sour cream
1 tsp liquid honey
1 tbsp finely minced fresh ginger root
2 tsp freshly squeezed lime juice
finely grated peel of 1 lime
Salad:
1 cantaloupe
1 large ripe mango
1 pint strawberries
1 cup seedless green grapes
½ cup thinly sliced celery
2 cups cubed cooked chicken
1 head Bibb or Boston lettuce
Whisk dressing ingredients together in a small bowl. Use right away or cover and refrigerate until ready to use. Dressing will keep well for about 3 days.
Just before serving, prepare salad. Using a melon-baller, scoop cantaloupe into balls and place in a medium-size bowl. Peel mango and cut into chunks. Add mango, strawberries, grapes, celery and chicken to cantaloupe. Stir gently.
Line 4 dinner plates with whole leaves of washed lettuce. Spoon fruit-chicken mixture onto lettuce leaves. Drizzle dressing over salad or place 2 tablespoons of dressing beside salad.
