Salad of chicken, cherries and watercress with creamy tarragon dressing from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 110) by Diana Henry

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Notes about this recipe

  • purrviciouz on July 19, 2018

    We really enjoyed this. Next time I'd make the dressing the day before because the tarragon flavor does intensify as it sits and I would reduce the sugar in the dressing or maybe add more vinegar. I poached chicken breasts and sliced them. This was a lovely meal.

  • Foodycat on June 29, 2015

    I used sauteed chicken thigh fillets instead of the poached breasts and just propped them on top. A lovely combination of sweet/savoury/juicy/pungent/crunchy/soft. I'm planning to use the dressing as a quick alternative to Bearnaise with steak.

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