Cantaloupe And Smoked Meat Salad

3 pounds cantaloupes
1/4 pound Chinese pea pods, ends and strings removed
1 smoked chicken, (or 1/2 pound thinly sliced pastrami, or 1/3 pound sliced dry salami, or 1/4 pound thinly sliced prosciutto)
3/4 cup herb dressing
3 butter lettuce leaves

Scoop out cantaloupe and discard the seeds; cut off and discard the rind. Cut lengthwise into 1-inch thick wedges and set aside. In a 2- to 3-quart pan, boil peas in l inch water until bright green (about 30 seconds); drain. Plunge peas into cold water; drain. Set aside. Pull off and discard chicken skin. Pull meat from bones and tear into bite-size pieces; discard bones. (If using pastrami or other meat, do not cut into bite-size pieces.)
Prepare Herb Dressing: Combine 1/2 cup olive oil or salad oil, 3 tablespoons white wine vinegar, 1 tablespoon each minced onion and Dijon mustard, and 1 teaspoon minced fresh oregano or 1/2 teaspoon dry oregano leaves. Makes about 3/4 cup.
On a large platter, arrange cantaloupes, peas and chicken pieces (or sliced meat). Garnish with lettuce leaves. Moisten with a small amount of dressing; pass remaining dressing at the table.

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