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.
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
How to Make It
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
I substituted mango for the cantaloupe and chopped toasted pecans for the celery. Very yummy. I may substitute another fresh herb for the tarragon next time. Overall very easy and delicious. Will definitely keep this in our rotation.
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