Tarragon Chicken Salad in Cantaloupe Boats

Tarragon Chicken Salad in Cantaloupe Boats

Ingredients

3 cups diced grilled chicken, chilled
1/4 cup minced red bell pepper
2 tbsp. minced red onion
1 tbsp. chopped fresh tarragon
3 tbsp. extra virgin olive oil
3 tbsp. white balsamic vinegar
1-1/2 tbsp. orange marmalade
1/2 tbsp. Dijon mustard
1/4 tsp. salt
Freshly ground pepper to taste
2 cantaloupe, halved and seeded

Directions

Tarragon Chicken Salad in Cantaloupe Bowls Prep time: 15 minutes Place chicken, bell pepper, onion and tarragon in a medium bowl. Whisk together remaining ingredients except cantaloupe and pour over chicken mixture; toss well to coat. Place equal amounts in each cantaloupe half. Makes 4 dinner or 6 lunch servings. Tip! For a pretty presentation, serve cantaloupe wedges on a bed of baby spinach.

Shopping List:

Chicken, red bell pepper, red onion, fresh tarragon, extra virgin olive oil, white balsamic vinegar, orange marmalade, Dijon mustard, salt, black pepper, 2 cantaloupe

Recipe Bio: I have had this recipe in my book for a while without ever trying it. It just looks fun and delicious! Well, this week Sunflower Market had cantaloupe on sale 3 for $1, so I thought it was the perfect opportunity! I used dried Tarragon since I didn't have fresh and I used regular Balsamic Vinegar since I was pretty sure it would taste as good as White. We also had Mandarin marmalade so I used that instead of Orange marmalade. It was a hit. I served it with a creamy potato soup(by Bear Creek) and some toasted french bread to round out the meal. Yum!!