A light dressing made with tahini, lemon, and tarragon gives this chicken breast fillet salad plenty of flavor. Baby spinach and orange segments add freshness, and almonds contribute an appealing crunch.
Place chicken in a single layer in a shallow pan. Cover with broth. Remove leaves from tarragon sprigs; set aside. Lightly crush stalks, then add to pan. Using a vegetable peeler, remove a wide strip of rind from lemon. Add to pan with peppercorns.
Place pan over moderate heat and bring broth to a boil. Reduce heat to a simmer, cover pan and cook 15 minutes, or until chicken is cooked through. Remove chicken from pan with a slotted spoon; let cool. Strain broth and reserve; discard stalks, rind, and peppercorns.
To make dressing, whisk tahini with 4 tablespoons reserved broth. Add another 1 to 2 tablespoons if mixture is too thick. Squeeze juice from lemon; stir into dressing. Chop enough tarragon leaves to make 1 tablespoon. Add to dressing. Add salt and pepper to taste.
Slice endive diagonally into thin pieces. Place on a large serving platter with spinach leaves. Add orange segments and toasted almonds. Slice chicken into wide strips and add to salad. Spoon dressing over salad.