Chicken Salad

Instructions

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.