4 boneless, skinless chicken breast halves
1/4 cup water
4 cups cubed mixed melon (cantaloupe, honeydew, red and yellow watermelon)
1 sweet red pepper, julienned
1 cup red seedless grapes, divided
3/4 cup mayonnaise
2 tablespoons brown sugar
4 tablespoons finely chopped cilantro, divided
1 teaspoon mild curry powder
1 teaspoon ground ginger
1 tablespoon fresh lime juice
4 butter lettuce leaves
4 red leaf lettuce leaves
1 avocado, peeled and thinly sliced
2 limes; 1 cut in wedges, 1 tablespoon zest
1 cup chopped walnuts

 

In large nonstick pan, place water over medium-high heat. Add chicken, cover and cook about 15 minutes or until fork can be inserted in chicken with ease. Cool chicken and cut into cubes. In colander, mix together melon, red pepper and grapes, reserving 12 of grapes for garnish. In large bowl, mix together mayonnaise, sugar, 2 tablespoons of the cilantro, curry, ginger and lime juice. Add chicken and gently toss to coat well. On serving plate, arrange lettuce, alternating butter and red lettuce leaves. Place fruit mixture around edge of dish and chicken mixture in center. Sprinkle with remaining 2 tablespoons cilantro, lime zest and walnuts. Garnish with avocado slices, lime wedges and clusters of reserved grapes. Makes 6 servings.