3 cups cubed cooked chicken
1/2 cup diagonally sliced celery
3 tbsp slivered chives
1/2 cup plain yogurt
1/4 cup raspberries, mashed
1 tbsp raspberry vinegar
1/2 tsp salt
Cut cantaloupes in half; remove seeds. With melon bailer, scoop out pulp from two of the halves. In bowl, gently mix together chicken, celery, chives and melon balls.
Stir together yogurt, raspberries, vinegar and salt; add half to chicken mixture and toss to coat lightly.
To serve, spoon salad into remaining melon halves. Spoon remaining dressing over or pass separately. Garnish with peppercorns and raspberries.