Can be prepared in 45 minutes or less.

Ingredients

　　2 shallots, minced

　　1 tablespoon white-wine vinegar

　　2 teaspoons minced fresh parsley leaves

　　1 1/2 teaspoons minced fresh tarragon leaves plus tarragon sprigs for garnish

　　1/4 cup vegetable oil

　　2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 cups)

　　1 whole boneless smoked chicken breast, skin and fat removed and the meat shredded

　　1 cup honeydew melon balls

　　1 cup cantaloupe balls

　　In a bowl whisk together the shallots, the vinegar, the parsley, the minced tarragon, and with salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the arugula, the chicken, and the melon balls, toss the salad until it is combined well, and garnish it with the tarragon sprigs.