1/4 c Olive oil

2 Chicken breasts

3 c Chicken broth or water

1/4 c Balsamic vinegar

2 tb Orange juice

1 tb Dijon mustard

1/4 c Chives

2 tb Tarragon; chopped

Salt and pepper 3 c Rice (wild or white)

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.