Preheat the grill. Pound the chicken to 1cm thickness then sprinkle with parsley, tarragon, 1/4 teaspoon salt and the pepper. Grill on a greased baking tray 4 minutes a side or until done.
Combine the olive oil, wine vinegar, 1/4 teaspoon salt and a dash of pepper in a bowl, whisking well.
In a salad bowl, combine the rocket, salad greens, apricots and onion. Pour over the dressing and toss to coat. Distribute over four plates, then cut the chicken into thin strips and arrange on top. Serve immediately.