Place the almonds on a rimmed baking sheet and bake for 8-10 minutes or until lightly browned and toasted.
SEASONING AND COOKING THE CHICKEN
Sprinkle the chicken on both sides with salt, pepper and tarragon.
Heat a small ovenproof skillet over medium high heat for 45 seconds or so. Add the oil, it should slick across the pan.
Add the seasoned 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.
ASSEMBLE THE SALAD:
Combine the lettuce, quinoa and apples in a large bowl. Slice the chicken crosswise and rest it on top of the salad. Sprinkle with cranberries and almonds. Drizzle about 4-5 tablespoons of dressing over the salad and serve.