chicken salad with melon

Here is a salad I've been making for about ten years. I serve it frequently once the weather gets hot, because it is cool and refreshing.  It's from The Woman's Day Cookbook, circa 1995.  I serve it with French bread.

Note: It's not the recipe in the photo above. That's something else. But I don't always remember to photograph my food, because sometimes I'm hungry and want to eat it. So here are two kitchen photos that really have nothing to do with this recipe other than "kitchen." :D

Chicken Salad with Melon (serves 4)

for the tarragon dressing:
1/4 cup plain nonfat yogurt
1/4 cup reduced-fat or nonfat mayonnaise
2 teaspoons chopped fresh tarragon, or 3/4 teaspoon dried tarragon leaves, crumbled
1/4 teaspoon salt

3 cups 1-inch chunks ripe cantaloupe (from 1-pound melon)
1 medium-size English (seedless) cucumber, quartered lengthwise and cut into 1/4-inch pieces (2 cups)
4 grilled chicken breast halves, cut into thin strips (or sometimes I just tear up a deli chicken, which is more flavorful)

1. Make the dressing: In a large serving bowl, whisk the yogurt, mayonnaise, tarragon, and salt until well blended.
2. Add the melon, cucumber, and chicken. Toss gently to mix and coat. Serve right away.