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Cherry-Tarragon Chicken Salad

Cherry-Tarragon Chicken Salad

Look for dried cherries on a hanging rack in the produce department or with the other dried fruit in your grocery store.

Southern Living NOVEMBER 2005

  • Yield: Makes 6 to 8 servings
  • Cook time: 15 Minutes
  • Prep time: 15 Minutes
  • Chill: 2 Hours


  • 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
  • Crackers


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.


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Cherry-Tarragon Chicken Salad Recipe