Cut the melons in half and remove the seeds. Cut little small on the lower sides of the melon halves so that they stand straight on the plate.
In a baking bowl, mix the mayo well with the curry, salt and pepper and season with the juice of one lemon. Add the diced apple and chicken to the curry mayo and fold in the whipped cream. Pour the curry-poulet salad into the half melons and garnish with fresh fruit.
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