Curried Chicken-Oregon Hazelnut Salad In Melon Shell
Yield: 6 servings. 

       3 small melons, cut in half & seeded (drain upside down on towel) 

Chicken filling: 

       2 cups cubed, cooked chicken 
       1/2 cup diced celery 
       1 apple (tart) cored, chopped 
       1 tablespoon green onion, finely chopped 
       1 tablespoon capers, drained 
       2/3 cup Oregon hazelnuts, roasted & coarsely chopped 
       1/2 cup mayonnaise 
       2 tablespoons sour cream 
       2 teaspoons curry powder 
       currants for garnish 

Combine first six ingredients, except apples. Mix mayonnaise, sour cream
and curry together and stir into chicken mixture. Cover and refrigerate 4 hours
or overnight. Add chopped apples that have been dipped in lemon juice and
water. Fill cavity of melons. Garnish with sprinkle of currants over top.