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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These are great for picnics or luncheons. Ingredients:
1/2 teaspoon dried tarragon |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper |
1 lb boneless skinless chicken breast |
1/2 cup reduced-fat mayonnaise |
1 tablespoon red onion, finely chopped |
1 teaspoon dill weed |
1/2 teaspoon lemon juice |
24 slices multi-grain bread, crusts removed |
1 medium cucumber, sliced thin |
1/4 cantaloupe, cut into 12 thin slices |
Directions:
1. Combine tarragon, 1/4 tsp salt and pepper; rub over chicken. Place on a baking sheet coated with nonstick spray. Bake at 350 degrees 20-25 minutes, until juices run clear. Cool to room temperature. Slice thin.
2. Combine mayonnaise, onion, dill, lemon juice and remaining salt; spread over one side of 12 slices bread.
3. Top with cucumber, chicken, cantaloupe, and remaining bread. Cut sandwiches in half diagonally.
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