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.

Yield: 6 servings (serving size: 2 filled pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 13%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 18.6g
  • Carbohydrate: 42g
  • Fiber: 6g
  • Cholesterol: 25mg
  • Iron: 3.2mg
  • Sodium: 667mg
  • Calcium: 44mg

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

Preparation

  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
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