Arugula Salad with Chicken and Apricots

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

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