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.