Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing

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.


6 servings (serving size: 2 filled pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 13 %
Fat 3.8 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 1.5 g
Protein 18.6 g
Carbohydrate 42 g
Fiber 6 g
Cholesterol 25 mg
Iron 3.2 mg
Sodium 667 mg
Calcium 44 mg


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.

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