Caribbean Curried Chicken Salad

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Oxmoor House


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2 1/2 cups chopped cooked chicken breast (about 1 pound skinned, boned chicken breasts)

2 cups peeled, cubed honeydew melon

1 3/4 cups peeled, cubed mango

1/2 cup thinly sliced celery

1/3 cup reduced-fat mayonnaise

2 tablespoons chopped fresh cilantro

1 1/2 teaspoons curry powder

2 teaspoons grated lime rind

2 1/2 tablespoons fresh lime juice

1/2 teaspoon salt

8 Boston lettuce leaves

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