Cherry-Tarragon Chicken Salad

Southern Living
Look for dried cherries on a hanging rack in the produce department or with the other dried fruit in your grocery store.
Makes 6 to 8 servings


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1 cup fresh orange juice
1/2 cup dried cherries
4 cups chopped, cooked chicken
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh tarragon
1 teaspoon grated orange rind
1/2 teaspoon salt, divided
1/4 teaspoon pepper


Prep: 15 Minutes
Cook: 15 Minutes
Chill: 2 Hours

Bring juice and cherries to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer, stirring occasionally, 10 to 12 minutes or until liquid is reduced to 1/4 cup. Remove from heat, and cool slightly. Pour mixture into a large bowl; stir in chicken and next 6 ingredients, tossing to coat. Cover and chill at least 2 hours. Serve with crackers.

Created date

October 2005