Cherry-Tarragon Chicken Salad

1. 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. 2

   Allow the orange cherry mixture to cool slightly.

3. 3

   Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste.

4. 4

   Stir in the cooled cherry mixture and toss to coat well.

5. 5

   Cover and chill at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.