In the summertime, you don’t always want to have a hot meal.  This is a great cool salad that’s both satisfying for dinner or for a lunch.  The curry isn’t very strong - I typically add quite a bit more than the original recipe called for.  Also, if you don’t want to use as much mayo, you can process the dressing with a couple of pieces of melon to make it easier to distribute throughout the salad.

Curry Chicken and Fruit Salad

Serves 4

1 cup mayonnaise
1 tsp curry (or more)
1 Tbls. lemon juice
1/4 tsp salt
1/4 tsp pepper
1 tsp soy sauce
2 cups cooked chicken
1 can water chestnuts, quartered
1/2 pound grapes
1 cup bite-size honeydew pieces
1  cup bite-size cantaloupe pieces

For the dressing, whisk together the mayo, curry, lemon juice, salt, pepper and soy sauce in a small bowl.  In a large bowl, combine the chicken, water chestnuts, grapes and melons.  Fold in the dressing.  Chill for a while prior to serving.