Salad greens
4 skinless, boneless chicken breast halves
3 cups 1-inch chunks ripe cantaloupe
2 cups English (seedless) cucumber, quartered lengthwise & cut into 1/4-inch pieces
Tarragon Dressing:
1/4 cup plain yogurt
1/4 cup mayonnaise
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried leaves, crumbled
1/4 teaspoon salt
Preheat grill to medium-high heat. Sprinkle chicken with salt and pepper (I also added a dusting of tarragon). Grill about 5 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 will blended.
Add the melon and cucumber. Toss gentle to mix and coat. Lay chicken strips across the top.
This was an amazingly refreshing meal on a 110 degree day. (I doubled the cantaloupe and cucumber because I was feeding 6 not 4 but kept the dressing amounts the same.) Robbie wouldn't touch it. Alex and Ian ate the chicken and left the rest. Cam ate it all but said he didn't like the tarragon and cantaloupe flavors mixed. Mark and I loved it.
I found this recipe on the Family Fun website. You can see the original recipe here
EDIT: I added some tuna to the leftover melon and cucumber the next day for lunch...yum.
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4 comments:
Yum! I think I know what I'm having for lunch today.
I recently discovered that tarragon is the ingredient I love in some commercial chicken salads. Don't know how I missed it for this long... Sounds like a yummy recipe!
Oh my goodness that looks absolutely delicious. It also looks fairly simple to make. Chicken is one of my favorite meats to cook so I will definitely have to try out this recipe.
Hope you enjoy it. It'll be a repeat for Mark and me but not the kids, LOL
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