Tarragon Chicken Salad in Cantaloupe Boat

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(Makes 4 servings)

Summer is in full swing and 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 recipes combines melons — which are in abundance and so tasty this time of year — and fresh tarragon 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.

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