Season chicken breast with the black pepper. Place it on a sheet pan and roast for 15 minutes or until internal temperature reaches 165F. When done remove from oven and cool down completely. Dice chicken into 3/4 inch. Place chicken in a bowl and add the mayonnaise, chopped tarragon, cranberries, lemon juice, Moroccan Spice Rub and celery. Season to taste.
Divide the mixture into five servings. Place the salad mix on a plate and scoop the chicken salad on top.