Cantaloupe with Chicken Salad

Ingredients:
2 cups chicken, cooked and shredded
2 cups fresh Florida blueberries
1 cup celery, sliced
1 cup seedless green grapes, halved
½ cup Florida pecans, chopped
3 Florida cantaloupes, halved and seeded

For Dressing:
½ cup low-fat mayonnaise
¼ cup low-fat sour cream
1 Tbsp. fresh lemon juice
1 ½ tsp. lemon zest, grated
1 ½ tsp. natural Florida sugar
½ tsp. fresh ginger root, ground
Kosher salt and fresh ground pepper, to taste

In a large bowl, combine chicken, blueberries, celery, grapes and pecans. In a small bowl, mix dressing ingredients. Pour the dressing over the chicken mixture and toss gently. Spoon into cantaloupe halves.