Arugula Salad with Chicken and Apricots - Brennans Market

Ingredients

• 2 (6 ounce) skinless, boneless chicken breast halves
• 1 Tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons olive oil
• 4 teaspoons white wine vinegar
• Dash of freshly ground black pepper
• 4 cups baby arugula
• 4 cups gourmet salad greens
• 3 (about 8 ounces) apricots, pitted and thinly sliced
• 1/3 cup thinly, vertically sliced red onion