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Steps
1
In medium bowl, combine mayonnaise, hoisin sauce and lemon juice; mix well. Add chicken, celery, water chestnuts and chives; mix lightly. Cover; refrigerate at least 30 minutes or until serving time.
2
To serve, remove rind from cantaloupe slices. If desired, cut scalloped pattern on outer edge. Place cantaloupe slices on lettuce-lined serving plates. Spoon salad into center of each slice. Sprinkle with cashews.
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Cooked turkey can be used in place of the cooked chicken. Or, try a combination of chicken and ham.
Prepare the chicken mixture up to 12 hours ahead; cover and refrigerate it. Prepare the melon slices, transfer them to a resalable food storage plastic bag and refrigerate them for up to 12 hours. Wait until shortly before serving to assemble the salad
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