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prepare grill to medium-high heat.2. place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.3. place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. transfer to a plate; cool to room temperature.4. combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.5. combine arugula, greens, apricots, and onion in a large bowl. pour vinaigrette over arugula mixture; toss well to coat. place about 2 cups arugula mixture on each of 4 plates. cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. serve immediately.wine note: in this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. a great wine with a complexly flavored salad like this is pinot gris from oregon. it has a fresh, clean feel and a creamy, fruity flavor. two favorites: lemelson tikka's run and chehalem, both 2007 from the willamette valley, and both $19. karen macneil
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Keep fresh herbs alive 3x longer — water reservoir design
Anise-flavored French herb — béarnaise, chicken, vinegar
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fresh Israeli cooking — market-driven, vegetable-forward, spiced