Chicken and cherry salad with creamy tarragon dressing from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 258) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

  • Astrid5555 on May 18, 2015

    While preparing this dish with some leftover grilled chicken breast, husband repeatedly questioned the addition of cherries to the salad, but was pleasantly suprised by the end result. Used my last batch of frozen cherries, would have been even better with fresh cherries. The dressing was extremely tasty and added something extra to this salad. A very delicious salad which will be repeated once fresh cherries are in season again!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.