Try serving with warmed French bread.
What you'll need
- Salad
- 4 skinless, boneless chicken breast halves
- 3 cups 1-inch chunks ripe cantaloupe
- 1 medium English (seedless) cucumber, quartered lengthwise and cut into 1/4-inch pieces (2 cups)
- TARRAGON DRESSING
- 1/4 cup plain lowfat yogurt
- 1/4 cup reduced-fat mayonnaise
- 2 teaspoons chopped fresh tarragon, or 3/4 teaspoon dried leaves, crumbled
- 1/4 teaspoon salt
How to make it
Preheat grill to medium-high heat. Sprinkle chicken with salt and pepper. Grill about 5 to 6 minutes on each side, or until no longer pink in the center. Let cool, then cut into strips.
Make the dressing: In a large serving bowl, whisk the yogurt, mayonnaise, tarragon, and salt until well blended.
Add the melon, cucumber, and chicken. Toss gently to mix and coat. Serve at room temperature.
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