Cherry-Tarragon Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I am a huge fan of chicken salad, as you can see by the large number of chicken salad recipe I have already shared. This version came from Southern Living and uses some of my favorite ingredients, tarragon and dried cherries. I think dried blueberries or cranberries could easily be substituted in this, but the fresh tarragon is a must. Dried tarrgon just will not taste the same. I prefer to use cooked breast meat in my chicken salads, but I will leave that up to you. Ingredients:
1 cup fresh orange juice |
1/2 cup dried cherries |
4 cups cooked chicken, chopped |
1/3 cup mayonnaise |
1/4 cup sour cream |
2 teaspoons fresh tarragon |
1 teaspoon orange rind, fresh, grated finely |
1/2 teaspoon salt (to taste) |
1/4 teaspoon black pepper (to taste) |
Directions:
1. Bring orange juice and cherries to a boil in a small pan over medium-high heat, then drop heat, and allow to simmer until the liquid has reduced to 1/4 cup, at least 15 minutes or so (now is a good time to go chop up your chicken meat).
2. Allow the orange cherry mixture to cool slightly.
3. Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste.
4. Stir in the cooled cherry mixture and toss to coat well.
5. Cover and chill at least 2 hours.
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