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August 04, 2005

Tarragon Chicken Salad in Cantaloupe Boat

Summer is in full swing, and if you haven't done it already, it's time for those backyard barbecues, poolside parties or picnics in the park!

Whatever the occasion, cool summer salads are a refreshing way to beat the heat. This tarragon chicken recipe combines melons -- which are in abundance and so tasty this time of year -- and fresh herbs that you gardeners out there probably have growing in your garden or in a pot on your deck. If not, pick some up at the store. Tarragon adds a unique flavor to this delicious salad.

(Makes 4 servings)

    1 pound grilled boneless, skinless chicken breast, cut up*
    1 cup chopped celery
    1 cup red or green seedless grapes (optional)
    1/3 cup toasted almonds
    2 tablespoons plain yogurt
    2 tablespoons light mayonnaise
    1 tablespoon chopped fresh tarragon

Toss chicken celery, grapes and nuts in large bowl. In a small bowl, combine yogurt, mayonnaise and tarragon; add to chicken mixture and mix lightly. Season with salt and pepper. Serve on cantaloupe wedge.

*You can use left over grilled chicken breast or follow recipe below for Grilled Tarragon Chicken Breasts.

Grilled Tarragon Chicken Breasts

(makes 4 servings)

1 1/4pounds raw boneless, skinless chicken breast
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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Posted by Laura on August 4, 2005 | Permalink


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