Preheat the oven to 400 degrees F (200 degrees C).
Sprinkle the large Chicken Breast (1) on both sides with Kosher Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Dried Tarragon (1/4 teaspoon).
Heat Olive Oil (2 teaspoon) in a small ovenproof skillet over medium high heat. When pan is very hot, add the chicken and sear for 1-2 minutes on each side, until it starts to brown.
Transfer the pan to the hot oven and cook for an additional 10 minutes or until chicken is cooked through. Remove the chicken from the oven and let it rest on a cutting board.
Mix Garlic (2 clove), Whole Grain Dijon Mustard (1 tablespoon), Dijon Mustard (1 teaspoon), Champagne Vinegar (1/4 cup), Chardonnay (2 tablespoon), Honey (1 teaspoon), Dried Tarragon (1 teaspoon) Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Whisk to combine in small bowl. Set aside.
For the salad, combine torn Lettuce (4 cup), Quinoa (1 cup), and Apple (1) in a large bowl. Slice the chicken crosswise and rest it on top of the salad.
Sprinkle Dried Cranberries (1/4 cup), and Toasted Sliced Almonds (1/4 cup). Drizzle about 4 to 5 tablespoons of dressing over the salad.