Ingredients
- 2 chicken breasts
- 1/4 chives
- 700 ml chicken broth
- 350 gr rice
- 60 ml balsamic vinegar
- 60 ml olive oil
- 30 ml orange juice
- 18 gr tarragon
- 16 ml dijon mustard
Poach chicken in broth or water for about 20 minutes. In salad bowl combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well.
