Ingredients
The poached chicken:
1 medium chicken
2 onions, peeled
2 carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2 medium leeks, chopped
1 handful parsley stalks
3 bay leaves
1 large sprig thyme
small handful peppercorns
salt
4 pints water
For the salad:
1 poached chicken (see recipe above)
125g/4oz French beans, cooked for 4 minutes, then rinsed in cold water
55g/2oz broad beans, cooked for 45 seconds, rinsed in cold water and peeled
150g/5oz anchovy fillets
150g/5oz black or green seedless grapes, halved
1 orange, peeled and sliced
6 cherry tomatoes, halved
12 radishes
6 baby beetroot, cooked
12 spring onions, sliced
6 soft boiled eggs
55g/2oz toasted flaked almonds
55g/2oz plump raisins
packet lamb's lettuce
handful beet or baby chard leaves (or plain lettuce)
handful of mixed, chopped chervil, tarragon, parsley and chives
(the herbs and leaves are based solely on what you are able to find)
The dressing
½ orange, juice and zest
½ lemon, juice and zest
200ml/7fl oz extra virgin olive oil
60ml/2fl oz red wine vinegar
salt and freshly ground black pepper

Method
1. To poach the chicken: put the chicken in a large pan and add the vegetables, herbs and spices. Add the water, making sure that the level is at least 5cm/2in above the top of the chicken.
2. Bring to the boil and then reduce to a simmer. Simmer for 40-45 minutes, making sure that you skim the fat from the top of the pan every five minutes or so. (You can test whether or not the chicken is done by piercing the thickest part of the leg with a knife; if the juices run clear the chicken is cooked).
3. You can either allow the chicken to cool in the pan or remove it and you also have a lovely pan of chicken stock.
4. While the chicken cooks, get ready the vegetables that require cooking. Cook the eggs. putting them into plenty of furiously boiling water, return to the boil and leave for 6 minutes, drain and then leave them under cold running water until quite cold. (Remember to peel them under water and place in water until required). Wash the salad leaves, chop the herbs.
5.Once cooled strip the chicken and break the flesh into strips. Cut the beetroots, tomatoes and eggs in half lengthwise and then start assembling the salad.
6. Lay the leaves down first, then the chicken and then the rest of the ingredients in layers.
7. Make the dressing:
mix the zests and juices with the vinegar, salt and pepper, whisk in the olive oil and then pour over the salad and serve.