Yield
6 servings (serving size: 2 filled pita halves)

How to Make It

Step 1

Combine first 6 ingredients in a bowl; stir with a whisk. Add chicken, cantaloupe, and celery; stir gently. Cover and chill 30 minutes.

Step 2

Divide salad greens and cucumber slices evenly among pita halves. Spoon about 1/3 cup chicken salad into each pita half. Serve immediately.

Step 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

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