3 small cans of Soy Chick (to equal 3 lbs. of boneless, skinless chicken breasts)
1 cup heavy cream
2 cups honeydew melon balls (or chunks if you dare)
2 cups cucumber balls (leave green skin on)
2 cups green grapes-split
1 cup blanched sliced almonds
1 1/2 teaspoons black pepper, optional
1 teaspoon salt
Grated zest of 1 lemon
1/2 cup chopped fresh dill
1 cup mayonnaise
1 tablespoon lemon juice (blend with mayonnaise)
Preheat oven to 350 degrees F.
Arrange soy chicken in a single layer in a large baking pan. Spread evenly with the cream and bake until done to your taste, about 25 minutes.
Cool completely in the cream then remove the soy chicken and shred it into bite-size pieces. Combine with the rest of ingredients and toss to mix. Serve chilled.