Step 1Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.
Step 2Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.
Step 1Melt the butter in a small skillet.
Step 2Add the pecans, rosemary and sugar and cook over low heat to caramelize the sugar, about 3 to 4 minutes. Using a spatula, remove the pecans to a piece of foil to cool.
Step 1In a small pan, cook the rosemary and savory in the olive oil until lightly toasted to release the flavors.
Step 2While the herbs are still warm, whisk together the mayonnaise, apple juice, apple cider vinegar and honey in a small bowl, then add the herbs.
Step 1Soak the cranberries in a bowl with 1 cup warm water and the sugar for 10 minutes, then drain.
Step 2Place the julienned greens on a large platter.
Step 3Arrange a row of apples down the middle of the plate. On each side, arrange rows of bacon, cheese, cranberries, diced chicken and glazed pecans. Dress and serve.