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© Meredith Corporation. All rights reserved. Used with permission.
(2 1/2 cups chicken salad)
In a medium bowl, combine yogurt, curry powder, lemon peel, lemon juice, salt, and mustard. Add chicken, celery, walnuts, cilantro and onion. Stir to combine.
To serve, arrange two cantaloupe slices, two honeydew slices, and 1/4 cup blueberries on each of four serving plates. Divide chicken salad evenly among the plates.