Try serving with warmed French bread.

Ingredients

• 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

Instructions

1. 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.

2. Make the dressing: In a large serving bowl, whisk the yogurt, mayonnaise, tarragon, and salt until well blended.

3. Add the melon, cucumber, and chicken. Toss gently to mix and coat. Serve at room temperature.

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Find more about:

• 4th of July |
• Cantaloupe |
• Chicken |
• Chicken & Turkey Salads |
• English Cucumber |
• Entrees |
• Grilling |
• Potluck |
• Quick Meals |
• Summer |
• Yogurt

Related Categories:

• Patriotic Picnics |
• Summer Dinners |
• Summer Salads |
• Grilling Ideas |
• Quick Meals |
• Chicken Dinners |
• All Salads |
• Main Meal Salads |
• Salads With Chicken