For Chicken: Heat your oven to 350°. Place the chicken skin side up on a baking pan. Coat well with the sea salt of your choice, no more than 2 teaspoons for one pound of chicken breast. Place in the oven for 45-50 minutes, until the chicken breast is completely cooked. No turning is necessary, as this would destroy the crispy salt crust. Remove the chicken from the oven, and allow to cool completely.
For Dressing: Whisk together the olive oil, vinegar, tarragon, salt and pepper in a small mixing bowl.
Salad: Place the salad greens on a large decorative serving platter or on individual dishes. Slice the chicken into 1/2” slices, making sure each slice has a small slice of crispy salt skin. Place the chicken slices on the platter or divide among the plates. Arrange the tomatoes around the chicken. Pour the dressing over right before serving.