Chicken Salad

Method

1. Put the 150 g chicken breast in a small saucepan with the bay leaf, the peppercorns and a good pinch of salt, and cover with cold water by about 2 cm. Bring to the barest simmer over a medium heat — never a rolling boil, which toughens the meat — then cover, drop the heat to low and poach for 12 minutes. Take the pan off the heat and leave the chicken in its liquid for 10 minutes: it should be firm and opaque right through with the juices running clear.
2. While the chicken poaches, lower 1 egg into a small pan of boiling water and cook 8 minutes for a just-set yolk. Drain, sit under cold running water for 2 minutes, then peel and cut into quarters.
3. Trim 1 little gem lettuce and separate the leaves, washing and drying them well. Slice 60 g of cucumber into thin rounds, cut 1 ripe tomato into 6 wedges, and finely slice 1 spring onion on the diagonal, greens and all.