Cantaloupe Chicken Salad

3 c. cubed cooked chicken breast
2 c. chopped tart green apples
3/4 c. chopped celery
1/4 c. sliced green onions
1/4 c. chopped pecans
1/2 tsp. curry powder
1/2 c. fat-free reduced-sugar vanilla yogurt
1/4 c. reduced-fat mayonnaise
1/4 tsp. salt
1 medium cantaloupe
6 lettuce leaves

In large bowl combine chicken, apples, celery, onions and pecans. Combine yogurt, mayonnaise, curry and salt. Add to chicken mixture and toss to coat. Cover and refrigerate for two hours or until chilled. Meanwhile, place cantaloupe on its side and cut into six rings. Discard seeds and ends. With sharp knife cut off rind. To serve place cantaloupe rings on lettuce-lined plates. Top with chicken salad. Six servings.