Sous vide the chicken breast at 145°F (62.8°C) for 1.5 hours. After cooking, pat dry and sear in a hot pan with a bit of oil just to develop color. Let rest and slice.
To make eggs when composing the salad, boil them for 7–8 minutes for jammy centers, or 10 minutes for fully hard-boiled. Cool under cold running water, peel, and halve.
Boil salted water and blanch asparagus for 2 minutes until just tender but still crisp. Immediately plunge into an ice bath, then pat dry and slice into 2-inch segments.
Boil halved potatoes in salted water until fork-tender, about 10–12 minutes. Drain and toss with a little olive oil, salt, and pepper while warm.
Drizzle with your favorite vinaigrette. Get the Creamy Dijon-Herb Vinaigrette recipe below for a great pairing.
Assemble the Salad by laying a base of butter lettuce and arugula on each plate. Arrange potatoes, asparagus, cherry tomatoes, egg halves, olives, and chicken slices. Spoon dressing over everything and finish with cracked pepper and extra tarragon if desired.