Cantaloupe-Chicken Salad Sandwiches With Creamy Tarragon Dressing

• 1/4 cup thinly sliced green onions
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons white wine vinegar
• 1 teaspoon minced fresh tarragon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups (1/2-inch) cubes cooked chicken breast (about 1 pound)
• 1 1/2 cups (1/2-inch) cubes cantaloupe
• 1/3 cup chopped celery
• 4 cups mixed salad greens
• 1 1/3 cups thinly sliced cucumber
• 6 (6-inch) whole wheat pitas, cut in half

1. Combine first 6 ingredients in a bowl; stir with a whisk. Add chicken, cantaloupe, and celery; stir gently. Cover and chill 30 minutes.
2. Divide salad greens and cucumber slices evenly among pita halves. Spoon about 1/3 cup chicken salad into each pita half. Serve immediately.
3. Wine note: This fabulous sandwich goes well with a glass of chilled white wine. The cantaloupe's fresh fruitiness calls for a wine that's equally fresh and fruity, without any toasty oak flavors to get in the way. A dry riesling is ideal. I love the Trefethen Estate Dry Riesling 2005 from Napa Valley, California ($20). --Karen MacNeil

green onions, mayonnaise, white wine vinegar, tarragon, kosher salt, freshly ground black pepper, chicken, cantaloupe, celery, mixed salad greens, cucumber, whole wheat pitas

Taken from www.myrecipes.com/recipe/cantaloupe-chicken-salad-sandwiches-with-creamy-tarragon-dressing (may not work)