Curried Chicken Salad

Poultry

***DRESSING***
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup plain yogurt
***SALAD***
3 cups cooked chicken; cubed
2 cups cantaloupe; cubed
2 medium cucumber; peeled, seeded, cubed
3 cantaloupe; cut in half
1/2 cup slivered almonds; toasted

Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of container occasionally. Spoon into medium bowl and stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates; mound heaping cup of salad on each melon half. Sprinkle toasted almonds on top.