Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15
minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons
or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of
fruit.