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1. Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set aside.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Pour the milk into a separate shallow bowl.
4. Dip the chicken strips into the bowl of milk and then into the flour mixture to coat.
5. Fry the chicken in a skillet of hot oil until golden brown, which takes about 5 minutes.
6. Remove the chicken to drain on paper towels and reserve the pan drippings.
7. Deglaze the pan by stirring in the vinegar, scraping the bottom and sides of the pan to loosen the bits.
8. Transfer the vinegar mixture to a bowl and whisk in the mustard.
9. Add the tarragon and shallots.
10. Season, to taste, with salt and pepper and whisk well.
11. Set the dressing aside.
12. Arrange the lettuce leaves on 4 salad plates and top with the tomatoes and mushrooms.
13. Arrange the chicken strips and onion slices on top of the mushrooms.
14. Serve with the dressing drizzled over the top and more on the side if desired.
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