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.

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

Ratings & Reviews

jsimko's Review

July 24, 2011
This was so fresh and wonderful! I put it on a bed of spinach instead of a pita...Wonderful!! Loved the tarragon! Hubby loved it too!!!

faithy's Review

March 16, 2009
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.