Chicken and Chicory Salad
3 cooked skinless chicken breasts, cut into strips
2 large red chicory (Belgian endive) heads, sliced
4 tbsp chopped toasted walnuts
whole chives to garnish
For the dressing
5 tbsp olive oil
grated zest and juice of 2 oranges
1 tbsp cider vinegar
a pinch of sugar
3 tbsp chopped fresh tarragon
salt and ground black pepper
1 To make the dressing, whisk all the ingredients together in a small bowl or shake vigorously in a screw-topped jar until they are well combined.
2 Put the chicken strips in a bowl and spoon the dressing over. Cover and chill in the refrigerator for at least 1 hour.
3 Remove the peel and pith from the oranges, then cut them horizontally into slices.
4 Arrange a layer of chicory in a shallow salad bowl. Place the chicken and dressing on top.
5 Add the orange slices, scatter with the walnuts and serve garnished with chives.