Ingredients
1/2 teaspoon dried tarragon1/2 teaspoon salt, divided1/4 teaspoon pepper1 pound boneless skinless chicken breasts1/2 cup reduced-fat mayonnaise1 tablespoon finely chopped red onion1 teaspoon dill weed1/2 teaspoon lemon juice24 slices soft multigrain bread, crusts removed1 medium cucumber, thinly sliced1/4 medium cantaloupe, cut into 12 thin slices
Preparation
Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice.
In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.
