Grilled Chicken and Honeydew Salad

1/3 cup (75 ml) light mayonnaise

1 tbsp (15 ml) rice wine

1-2 tbsp (15-30 ml) chopped fresh tarragon

2 1/2 tsp (12 ml) brown sugar divided

2 1/2 tsp (12 ml) garlic pepper

1 1/4 lb (675g) boneless skinless chicken breast halves

1/3 cup (75 ml) chopped pecans toasted

1 cup (250 ml) small honeydew melon balls

1 large green onion, sliced

Preheat grill to medium heat. In medium bowl, blend mayonnaise, rice vinegar, tarragon, 1/2 tsp brown sugar and salt and pepper to taste. Cover and chill.

Blend remaining 2 tsp (10 ml) brown sugar and garlic pepper in small bowl. Rub chicken breasts evenly with sugar mixture. Grill chicken, covered, 9-12 minutes, turning once. Remove when done and juices run clear. Leave to cool slightly.

Coarsely chop or shred chicken. Add chicken, melon and green onion to dressing mixture; toss lightly. Serve immediately or cover and chill until serving. Stir in pecans before serving.

Serves 4

335 cals per serving.