Preheat the grill. Rub the tarragon, a pinch of salt and a good grinding of pepper into the chicken. Grill 15 cm from the heat for 4 minutes each side or until cooked through. Cool to room temperature and cut crossways into 1 cm slices.
Meanwhile, whisk together the lime zest, lime juice, chilli sauce, honey, oil and ginger in a large bowl.
Add the lettuce leaves, kiwifruit and water chestnuts, tossing to combine. Add the chicken and toss again.
Did you know?
Kiwifruit contain an enzyme called actinidin, which breaks down protein. Mashed or puréed kiwifruit can serve as a tenderising marinade; leave it on the meat for at least 15 minutes.