Rinse chicken breasts and pat dry. Season chicken with salt and pepper on both sides. Heat a medium pan over medium heat and add 1 tsp. olive oil to pan. Place chicken in pan and allow first side to cook undisturbed for about 5 minutes, or until brown and crispy. Flip chicken and cook 3-4 minutes, or until a minimum internal temperature of 165 degrees is reached. Remove from heat and let chicken rest in pan.

While chicken is cooking, thoroughly rinse produce and pat dry. Zest lemon, halve, and squeeze out juice into a bowl. Slice radishes as thinly as possible. Core and cut Granny Smith apple into 1/2" dice. Run peas under warm tap water to thaw, drain in a colander or small strainer, and set aside. Stem and mince tarragon. Stem kale and coarsely chop.

In a large bowl, combine lemon zest, 1 Tbsp. lemon juice, Dijon mustard, 2 Tbsp. olive oil, and salt and pepper (to taste). Taste vinaigrette— if you prefer it to be more tart, add a bit more lemon juice. If you like it less tart, add a little more salt or olive oil. Set aside.

Use a spoon to collect pan drippings and baste, brush, or pour over browned side of chicken. Sprinkle or press tarragon on top of the basted side. Basting is a technique where the cooking juices, marinades, or other pan sauces are added back over the meat. This process helps to keep the meat super moist and flavorful, and gives the tarragon a layer to stick to.

In bowl with vinaigrette, add peas, apples, radishes, Parmesan cheese, arugula, spinach, and kale. Toss to coat evenly. Taste a leaf or two and add salt and pepper and any additional lemon juice to taste, if desired.

Mound salad on plate. Slice chicken and place on top.