Warm Chicken and Potato Salad

1 lb. boneless skinless chicken breasts

4 tbsp. stir-fry sauce, divided

1 lb. red potatoes, cut into 1/2-in. cubes

1/4 cup white wine vinegar

1 1/2 tbsp. sugar

2 tbsp. vegetable oil

1 celery rib, thinly sliced

4 green onions, thinly sliced

1/2 cantaloupe, cut into 3/4-in. cubes

1/2 cup diced sweet red pepper

1/3 cup chopped pecans

2 tbsp. minced fresh parsley

Cut chicken into 1-in. pieces; coat with 2 tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender. Drain potatoes; place in a large bowl. Blend vinegar, remaining stir-fry sauce and sugar.

Heat oil in a hot wok or large skillet over high heat. Add chicken; stir-fry 3 minutes. Add celery; stir-fry 1 minute. Add vinegar mixture and green onions. Cool, stirring, until sauce is hot. Remove from heat; pour over potatoes, tossing to combine. Let stand 5 minutes, stirring twice. Add cantaloupe, pepper, pecans, and parsley. Toss together to coat all ingredients with dressing. Serve immediately.

Yield: 4 servings