We had a very ripe cantaloupe that needed to be used, and quick! I came across a recipe for a chicken salad that also used cantaloupe, so I thought this would be a perfect light meal. To make a veggie-friendly version, I simply omitted the chicken and replaced it with cubed extra-firm tofu. It worked perfectly! Pair with a crisp white wine to complete the meal.
Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing (Cooking Light, May 2007)
1/4 cup thinly sliced green onions
1/4 cup reduced-fat mayonnaise
2 Tbs. white wine vinegar
1 tsp. minced fresh tarragon
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 cups (1/2-inch) cubes cooked chicken breast (about 1 lbs.)
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
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.
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