Place chicken breasts in a baking dish. Spread a teaspoon of olive oil over the breasts. Sprinkle with salt and pepper, and garnish with fresh tarragon leaves (about 5 leaves per breast).
Bake for 25 minutes, or until chicken is completely cooked through. Let cool about 8 minutes prior to dicing.
Meanwhile, in a medium bowl, combine apples, celery, grapes, onions and and add chicken breast when cooled and diced.
In a small bowl, whisk the mayonnaise, olive oil, vinegar, Rodelle Vanilla Bean scraped seeds, and salt.
Toss the dressing into the salad.
Serve immediately, or cover and refrigerate until ready to serve.
