Recipe: Salad of Chicken, Cherries, and Watercress with Creamy Tarragon Dressing

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Southern California farmers’ markets are overflowing with cherries this spring. If you can resist the temptation to eat them straight from the bag, this seasonal salad from Diana Henry’s book, A Bird in the Hand, is a fun way to bring cherries into a savory dish. She suggests tearing the cherries with your hands instead of slicing them. It could get messy with our juicy California cherries, but she writes, “the raw edges look better.”