A light dressing made with tahini, lemon, and tarragon gives this chicken breast fillet salad plenty of flavour. Baby spinach and orange segments add freshness, and almonds contribute a tasty crunch.
2 skinless chicken breast fillets
12 ounces low-sodium chicken or vegetable broth
2 sprigs fresh tarragon
1 small lemon
3 whole black peppercorns
2 tablespoons tahini paste
Salt and freshly ground black pepper
1 medium head Belgian endive
5 ounces baby spinach leaves
2 large oranges, peeled and segmented
1/2 cup sliced almonds, toasted
1. Place chicken in a single layer in a shallow pan. Cover with broth. Remove leaves from tarragon sprigs; set aside. Lightly crush stalks, then add to pan. Using a vegetable peeler, remove a wide strip of rind from lemon. Add to pan with peppercorns.
2. Place pan over moderate heat and bring broth to a boil. Reduce heat to a simmer, cover pan and cook 15 minutes, or until chicken is cooked through. Remove chicken from pan with a slotted spoon; let cool. Strain broth and reserve; discard stalks, rind, and peppercorns.
3. To make dressing, whisk tahini with 4 tablespoons reserved broth. Add another 1 to 2 tablespoons if mixture is too thick. Squeeze juice from lemon; stir into dressing. Chop enough tarragon leaves to make 1 tablespoon. Add to dressing. Add salt and pepper to taste.
4. Slice endive diagonally into thin pieces. Place on a large serving platter with spinach leaves. Add orange segments and toasted almonds. Slice chicken into wide strips and add to salad. Spoon dressing over salad.