1 sm. head red leaf lettuce
1 sm. head bibb or Boston lettuce
1/2 bunch watercress, tough stems trimmed
5 tbsp. peanut oil
2 tbsp. tarragon vinegar
1 tsp. tomato paste
1/4 c. chicken broth
1 tsp. dried basil
1 tsp. salt
3/4 c. walnuts, chopped
8 oz. chicken breast, boned, skinned and cut in 1/2 inch strips
6 oz. snow peas, strings removed

Separate lettuce leaves, rinse and dry. Arrange red leaves on serving plates; top with Bibb lettuce and water cress. Blend 4 tablespoons oil, vinegar, tomato paste, basil and salt in blender until combined. Heat remaining oil in large skillet over medium heat. Add walnuts and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add chicken and cook, stirring frequently, 3 minutes Add snow peas and broth and cook, stirring constantly, until chicken is cooked through and snow peas are crisp-tender, 2 minutes. Scrape sides and bottom of pan to loosen browned bits. Remove from heat. Add dressing to chicken and walnuts and toss to coat. Spoon chicken mixture onto greens; drizzle pan liquid over salad. Serves 2.