Arugula Salad With Chicken And Apricots

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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

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