Chicken salad with tarragon

Ingredients
1 chicken breast, without skin or bones, approximately 350 g total
300 ml chicken stock
2 slices of lemon coat, 1 cm wide
Pepper
8-10 tarragon stalks
2 green onions, chopped
1 cup of Riso Scotti Bob cu Bob Colosal Rice
2 tablespoons of tahini paste
2 tablespoons of lemon juice
100 g young spinach leaves
2 tablespoons of peanuts, roughly chopped
6 black pepper beads
2 teaspoons of lemon coat, grated

Instructions
Boil the chicken breast for 10-15 minutes in the chicken stock, together with the lemon coat, pepper and half the quantity of tarragon. Slice the chicken and drain the stock well. Put aside 6 tablespoons of stock.
Add the rest of the tarragon and the rice in the remaining stock and boil everything for 10-12 minutes, covered, until done and the liquid has been absorbed. Put the rice aside and leave it rest for 5-6 minutes. Uncover, remove the tarragon stalks and fluff up rice with a fork.
Mix 2 tablespoons of tahini with the 6 tablespoons of stock and the lemon juice.
Combine the spinach with the rice, sprinkle some peanuts and add the chicken and tahini dressing. Sprinkle some grated lemon coat and serve immediately.

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