½ cup reduced-fat mayonnaise

2 tablespoons warm water

3 teaspoons curry powder

1 tablespoon apricot jam

10 ounces boneless, skinless cooked chicken breast cut into 1-inch pieces, (about 2 cups)

½ cup sliced celery

2 tablespoons raisins

2 cups cantaloupe cubes (about 1½ to 1-inch each)

Salt and freshly ground black pepper

Several salad leaves

2 tablespoons chopped parsley (optional garnish)

4 slices multigrain bread

Add mayonnaise and water to a large bowl. Mix until smooth. Add the curry powder and apricot jam. Mix together, again until smooth. Add the chicken, celery, raisins and cantaloupe. Mix well. Add salt and pepper to taste.

Line two dinner plates with the salad leaves and spoon the chicken salad on top. Sprinkle parsley over salad, if using.

Serve with toasted multigrain bread.

Yield: 2 servings.

Per serving: 662 calories (37% from fat), 27 g fat (4.3 g saturated, 6.4 g monounsaturated), 126 mg cholesterol, 48.4 g protein, 56.6 g carbohydrates, 8.3 g fiber, 761 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”