Categories: Salads, Poultry, Main dish 
      Yield: 6 servings 
  
      3    Whole chicken breasts 
           - skinned and boned 
  1 1/2 c  Sour cream 
    1/2 c  Chutney, finely chopped 
      1 ts Curry powder (more to taste) 
    1/4 ts Ground ginger 
    1/4 c  Toasted shredded coconut 
      3    Cantaloupes; -=OR=- 
           -Small honeydew melons-=OR=- 
           -Large papayas 
      4 c  Shredded lettuce (optional) 
  
  Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 
  minutes or until cooked through, but still moist. Dice or shred meat. 
  Combine sour cream, chutney, curry powder and ginger until mixed. Mix 
  dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons 
  or papayas in halves, remove seeds and fill cavities with chicken salad. 
  Or, spoon chicken salad on shredded lettuce and garnish with slices of 
  fruit.