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CHICKEN SALAD WITH MELON AND CUCUMBER
Prep: 18 min  Cost per Serving: $1.65
DRESSING
 1/4 cup plain nonfat yogurt
 1/4 cup reduced-fat mayonnaise
 2 teaspoons chopped fresh tarragon, or 3/4 teaspoon 
dried
 1/4 teaspoon salt
 3 cups 1-inch chunks ripe cantaloupe (from 1-pound 
melon; see Note)
 1  (seedless) cucumber, quartered lengthwise and cut 
in  1/4-inch pieces (2 cups)
 4 grilled chicken-breast halves, cut in strips
1. Stir dressing ingredients in large serving bowl until 
well blended.
2. Add remaining ingredients. Toss gently to mix and 
coat.
* Serves 4. Per serving: 204 cal, 28 g pro, 8 g car, 
6 g fat, 71 mg chol, 307 mg sod.
Exchanges: 2/3 vegetable, 1/3 fruit, 3 lean meat
NOTE It's always a good idea to rinse melons before 
cutting into them.






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