Grilled chicken salad with dragoncello sauce

Begin by boiling the potatoes in salted water for 15 minutes until tender. Add the beans for the final 5 minutes, then lift out with a slotted spoon, drain and allow to steam dry. Boil the eggs alongside in another pan for 8 minutes, then drain and set aside.

Season the chicken and rub with 1 tbsp oil. Put a griddle pan over a medium-high heat. Once hot, add the chicken and cook for about 10 minutes per side, until golden until thoroughly cooked with no pink meat and the juices run clear. Allow the chicken to rest on a board for a few minutes before slicing.

As the chicken cooks, make the dressing. Peel the eggs and take the yolks out. Mash the yolks in a bowl, then add the garlic, anchovies, tarragon, vinegar, remaining oil and 1 tbsp warm water, then season. Roughly chop the egg whites and set aside.

On a large plate or platter, layer up the beans and potatoes, lettuce and cucumber, drizzling with some of the dressing as you go. Finish with the chicken and chopped egg white, and the last few spoons of dressing.