Place chicken in glass dish with cover. In small bowl, whisk together vinegar, 2 tablespoons of the olive oil, orange juice, garlic, white pepper and salt; pour over chicken, cover and refrigerate 1 hour. Prepare cilantro vinaigrette and refrigerate.

Drain chicken and discard marinade. In large Teflon coated fry pan, place remaining 1 tablespoon olive oil over high temperature. Add chicken and cook, stirring, until fork can be inserted in with ease. Add walnuts to cilantro vinaigrette and spoon onto 4 salad plates. Arrange chicken strips over top; spoon remaining vinaigrette over chicken. Garnish with orange slices.

Cilantro Vinaigrette:
In small dish with cover, mix together chopped cilantro, minced red onion, white wine vinegar, orange juice, grated orange rind, honey, yogurt, walnut oil, salt, white pepper, and cardamom.

Courtesy of the National Chicken Council and the U.S. Poultry & Egg Association