Summer is in full swing and it’s time for those backyard barbecues,
poolside parties or picnics in the park! Whatever the occasion, cool
summer salads are a refreshing way to beat the heat. This recipes
combines melons — which are in abundance and so tasty this time of
year — and fresh tarragon that you gardeners out there probably have
growing in your garden or in a pot on your deck. If not, pick some up
at the store. Tarragon adds a unique flavor to this delicious salad.

1 pound grilled boneless, skinless chicken breast, cut up*
1 cup chopped celery
1 cup red or green seedless grapes (optional)
1/3 cup toasted almonds
2 tablespoons plain yogurt
2 tablespoons light mayonnaise
1 tablespoon chopped fresh tarragon
Salt
Pepper
Cantaloupe

Toss chicken celery, grapes and nuts in large bowl. In a small bowl,
combine yogurt, mayonnaise and tarragon; add to chicken mixture and
mix lightly. Season with salt and pepper. Serve on cantaloupe wedge.
*You can use left over grilled chicken breast or follow recipe below
for Grilled Tarragon Chicken Breasts.

Grilled Tarragon Chicken Breasts
(makes 4 servings)

1 1/4 pounds raw boneless, skinless chicken breast
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon