Grilled Tarragon Cherry Chicken Salad

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.




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