Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing
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
Combine first 6 ingredients in a bowl; stir with a whisk. Add chicken, cantaloupe, and celery; stir gently. Cover and chill 30 minutes.
Divide salad greens and cucumber slices evenly among pita halves. Spoon about 1/3 cup chicken salad into each pita half. Serve immediately.
Pairs Well With
This is a surprisingly delicious and healthful sandwich I found in the May 2007 issue of Cooking Light.