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Chicken Salad With Green Fruit


3 lbs. boneless, skinless chicken
1 cup heavy cream
2 cups honeydew melon balls
2 cups cucumber balls with
   peel intact
2 cups green grapes, split
1 cup blanched sliced almonds
1 1/2 teaspoons black pepper
1 teaspoon salt
grated zest of 1 lemon
1/2 cup chopped fresh dill
1 cup lemon mayonnaise

Preheat the oven to 350 degrees F.

Arrange the chicken in a single layer in a large baking pan.

Spread evenly with the cream, and bake until done to your taste, for about 25 minutes.

Allow to cool completely in the cream, then remove the chicken and shred it into bite-size pieces.

Combine the chicken with the rest of ingredients and toss to mix.

Serve chilled.

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