Arugula Salad with Chicken and Apricots

INGREDIENTS

skinless, boneless chicken breast halves

1 tbsp

minced fresh parsley

2 tsp

minced fresh tarragon

1/2 tsp

salt, divided

1/4 tsp

freshly ground black pepper

Cooking spray

3 tbsp

olive oil

4 tsp

white wine vinegar

freshly ground black pepper

4 cups

baby arugula

4 cups

gourmet salad greens

apricots (about 8 ounces), pitted and thinly sliced

1/3 cup

thinly vertically sliced red onion