1. 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.
2. Combine sour cream, chutney, curry powder and
ginger until mixed.
3. Mix dressing with chicken and coconut. Chill.
4. 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.