Summer Tea Sandwiches

These are great for picnics or luncheons.

• Ready In: 50 mins
• Serves: 12

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.