Had these at a wonderful historic Inn in Savannah. H'or Deouvres were served everyday at 4pm with wine. These were so delicious I couldn't stop eating them. Easy to make ahead and different and refreshing.
Cook chicken in enough water to cover with Vermouth, salt, curry powder, onion and celery added. Refrigerate chicken in cooking liquid until well-chilled, then drain and cut into cubes. On wooden skewers, alternate two pieces of chicken, two pieces of lettuce, and one piece of cantaloupe. Curried chicken skewers may be served alone or with curry sauce.