First step is preparing the beans. The shelling beans require a bit more work, but if you can get your hands on them, it's worth it.
If you are using shelling beans: Add beans to a medium pot filled halfway up with water. Set pot over high heat and bring to a boil. Reduce the heat and simmer the beans until they are tender, for about 30 minutes. Drain the beans and toss to dry. Add beans to a large bowl. Toss with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil and the 1½ teaspoons of smoked paprika.
If you are using canned beans: Drain the beans in a colander and rinse with cold water. Toss the beans to dry. Add beans to a large bowl. Toss with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil and the 1½ teaspoons of smoked paprika.
Meanwhile on a large cooking sheet, toss the tomatoes with 2 tablespoons olive oil, rosemary, thyme, and salt and pepper to taste. Roast the tomatoes in the 425º oven for 20 minutes or until they are caramelized and wrinkled, about 20-25 minutes.
Place the shallots in a medium salad bowl and cover with the remaining 1 tablespoon of red wine vinegar.
Toss the chicken into a bowl with the seasoned beans. Add the roasted tomatoes, pan drippings, tarragon and scallions. Mix until combined and add lemon juice to taste. I used the whole lemon.
Add the arugula to the salad bowl and toss with the vinegar and shallots.
Plate the salad. Place about one cup of the arugula on a plate and add ¼th of the chicken salad on top.
Recipe by Culinary Mamas at https://culinarymamas.com/chicken-salad-fresh-herbs-roasted-tomatoes/