Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Adding fruit to a chicken salad boosts fiber and vitamin C (a serving of this recipe provides almost one-third of the daily recommended value). A little reduced-fat mayonnaise offers creaminess and rounds out the floral tarragon back notes.

Ingredients:

1/4 cup thinly sliced green onions

1/4 cup reduced-fat mayonnaise

2 tablespoons white wine vinegar

1 teaspoon minced fresh tarragon

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 cups (1/2-inch) cubes cooked chicken breast (about 1 pound)

1 1/2 cups (1/2-inch) cubes cantaloupe

1/3 cup chopped celery

4 cups mixed salad greens

1 1/3 cups thinly sliced cucumber

6 (6-inch) whole wheat pitas, cut in half

Directions:

1. Combine first 6 ingredients in a bowl; stir with a whisk. Add chicken, cantaloupe, and celery; stir gently. Cover and chill 30 minutes.
2. Divide salad greens and cucumber slices evenly among pita halves. Spoon about 1/3 cup chicken salad into each pita half. Serve immediately.
3. Wine note: This fabulous sandwich goes well with a glass of chilled white wine. The cantaloupe's fresh fruitiness calls for a wine that's equally fresh and fruity, without any toasty oak flavors to get in the way. A dry riesling is ideal. I love the Trefethen Estate Dry Riesling 2005 from Napa Valley, California ($20). -Karen MacNeil

By RecipeOfHealth.com