Cherries are in season right now, and I bought some the other day and they were some of the best I’ve had.
I also bought about 10 pounds of chicken breasts on sale and now our freezer reminds me every time I open it that we have tons of chicken to cook!
Grilling whole cherries allows the sugars to start to caramelize. It’s a little extra work but worth it!
Wrap this up in a pita or tortilla. Or put it on a bed of spinach!
Fresh tarragon, lemon, goat cheese…have I convinced you yet?
Grilled Tarragon Cherry Chicken Salad
for the sauce:
- 1/2 cup Greek yogurt (or if you must, sour cream)
- 2-3 tablespoons minced fresh tarragon
- 1/2 garlic clove, minced
- 1/4 cup chopped pecans
- 1/2 jalapeno, minced
- 2 ounces goat cheese
- 1/3 cup grated cucumber
- few grates of pepper
- squeeze of lemon
- splash of milk (to thin sauce, if desired)
for the chicken:
- 1 pound boneless, skinless chicken breasts (about 2)
- half a lemon, sliced
- sprigs of fresh tarragon
- 12 whole fresh cherries, stems still on
Combine the ingredients for the yogurt sauce in a bowl; stir to combine. Cover and refrigerate.
Slice the chicken crosswise to form 4 thinner cuts. Sprinkle with salt and pepper.
Heat a grill or grill pan over medium-high heat. Add chicken and top with lemon and tarragon sprigs.
Grill for about 5 minutes and turn. Add cherries directly to grill.
After another 2-3 minutes, check chicken for doneness. Take cherries off grill when they begin to ooze juices and are semi-soft. the Let chicken and cherries rest a few minutes.
Remove stems and pits from cherries by hand, and roughly chop.
Dice the chicken, add to a bowl, and mix in as much yogurt sauce as you like, but at least enough to cover. Serve immediately, or refrigerate to chill.