Melon and Sweet Potato Salad This is a good way to use up that leftover barbecued chicken and melon from yesterday's picnic. It's also a good way to think of sweet potatoes for something other than Thanksgiving. Makes 4 Servings
	Ingredients: 1 cup cooked sweet potatoes, cut into 1/2-inch cubes 1 teaspoon grated ginger 2 tablespoons fresh lemon juice 1 cup cubed melon (other than watermelon) 1 tablespoon rice vinegar or other mild vinegar 1 cup cooked, skinless chicken breast meat, cut into 1/2-inch cubes 1 tablespoon honey 1/2 cup celery crescents, cut 1/4-inch thick Kosher salt to taste 1/4 cup toasted, sliced almonds Lettuce leaves
	Instructions: 1. Combine potatoes, melon, chicken, celery, and almonds in a mixing bowl. 2. In a smaller bowl, combine remaining ingredients except lettuce. Add to chicken mixture and toss well. Serve on lettuce leaves.

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