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Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing

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

Nutrition 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

How to Make It

  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.

  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