Instructions: Cut each cantaloupe in half in a zigzag pattern. Scoop out and discard seeds. With a curved grapefruit knife, cut fruit from rind, then into bite-size pieces. Drain melon pieces and shells. Combine melon and chicken; spoon into shells. Top with grapes, pomegranate seeds, and kiwi slices.

Prepare Lime-Honey Dressing: Lime-Honey Dressing. Mix lime juice and honey with ground coriander and nutmeg; pass dressing at the table.

Makes 4
servings. Serving suggestion: For a visual treat, fill cantaloupe halves with chicken salad; top with green grapes and crimson pomegranate seeds.

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