Ingredients

Steps

• Cut chicken into strips and toss with lime juice, garlic, and 15ml of olive oil.
• Heat the remaining oil in a deep frying pan and simmer the red onion and white wine.
• Add chicken and crumbled stock cube, simmering for 10 minutes until cooked through.
• Stir in cream and mustard, simmering for 2 minutes until the sauce thickens.
• Stir chopped tarragon into the pan.
• Mix chicory, carrot, chives, oil, lemon juice, and balsamic vinegar together in a bowl.
• Serve chicken over the salad and drizzle with the cream sauce.