1. In a small bowl, whisk together mayonnaise, basil, tarragon, garlic and lemon juice. Cover and refrigerate until serving.Chicken and Salad
2. Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add chicken and toss to coat. Reserve marinade.
3. Heat stovetop grill pan over mediumhigh heat. Grill chicken for 2 minutes per side or until temperature reaches 165 degrees . Remove to a plate. Place reserved marinade in a small saucepan and add 1 tbsp water. Bring to a boil; boil for 1 minute.
4. To serve, arrange greens, tomatoes and cucumber on a large serving platter; pour marinade over greens and top with chicken. Serve aioli on the side.