3 small melons, cut in half and seeded (drain upside down on towel)
CHICKEN FILLING
2 cups cubed, cooked chicken
1/2 cup diced celery
1 tart apple, cored, chopped
1 tablespoon green onion, finely chopped
1 tablespoon capers, drained
2/3 cup Oregon hazelnuts, roasted and coarsely chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons curry powder
Currants, for garnish
Servings: 6
Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.
CHICKEN FILLING
2 cups cubed, cooked chicken
1/2 cup diced celery
1 tart apple, cored, chopped
1 tablespoon green onion, finely chopped
1 tablespoon capers, drained
2/3 cup Oregon hazelnuts, roasted and coarsely chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons curry powder
Currants, for garnish
Servings: 6
Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.
