Cashew Chicken Salad With Tarragon Vinaigrette

• 2 teaspoons vegetable oil
• 1 lb chicken breast tenders, cut into 1-inch pieces
• 2 medium celery ribs, chopped (1 cup)
• 1 small onion, finely chopped (1/4 cup)
• 14 cup olive oil or 14 cup vegetable oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
• 12 lettuce leaves
• 12 cup cashews

1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.
2. Cook chicken, celery and onion in oil about 8 minutes, stirring occsionally, until chicken is no longer pink in center.
3. Mix 1/4 cup oil, the vinegar and tarragon; pour over chicken mixture.
4. Arrange lettuce leaves on 6 salad plates.
5. Divide chicken mixture among plates.
6. Top with cashews.

vegetable oil, chicken breast tenders, celery, onion, olive oil, tarragon vinegar, tarragon, cashews

Taken from www.food.com/recipe/cashew-chicken-salad-with-tarragon-vinaigrette-158275 (may not work)