Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing
CATEGORIES
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.
RECIPE BACKSTORY
This is a surprisingly delicious and healthful sandwich I found in the May 2007 issue of Cooking Light.