3 tbsp. vegetable (Canola) oil
2 tbsp. apple cider vinegar
2 tsp. honey
1/2 tsp. dry mustard
1/2 tsp. tarragon
1/2 tsp. grated orange peel
Salt to taste
Pepper to taste

2 oranges, peeled & sliced
4 lettuce leaves
4 skinned, deboned chicken breast halves, grilled or poached. Chilled

1/2 c. toasted walnut pieces Lettuce Green onions (optional)

Prepare dressing and chicken. Chill ahead of time. Toast walnuts. In a large bowl whisk oil wiht reamining dressing ingredients. Mix in salt and pepper. Put orange slices in dressing. Toss. Line each of 4 plates with lettuce leaf. Drain oranges and arrange on lettuce, dividing equally. Reserve dressing. Slice chicken breasts 1/3 to 1/2 inch thick. Add chicken to dressing with walnuts. Toss. Arrange chicken and nuts on lettuce, dividing equally. Pour any remaining dressing over salads. Garnish with green onions, if desired.