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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
• Cooking spray
• 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 apricots (about 8 ounces), pitted and thinly sliced
• 1/3 cup thinly vertically sliced red onion

Description

This Main Course Salad Is An Ideal Lunch Or Light Supper Option. Plums Would Be A Delicious Substitute For The Apricots.

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