Heat water in a pan. Add salt, thyme sprigs, tarragon sprigs, 2 lemon slices. Poach 200 gms boneless chicken slices in the pan. Blanch 15 green beans in water flavoured with salt. In a bowl, add 4 boiled and chopped potatoes, blanched beans, 4 chopped cherry tomatoes, 7 green and black olives. In a blender, add 1 tsp mustard paste, salt, cracked white pepper, 1 tbsp red wine vinegar, 2 tbsp olive oil, parsley, few chive sprigs, 1 tsp chicken stock. Blend the ingredients into a thick dressing. Add dressing on the salad followed by 1 boiled egg and chopped chive sprigs. Dice the poached chicken into pieces. In a serving plate, spread some Romaine lettuce leaves, place the salad and chicken pieces and drizzle the dressing over it. Garnish the salad with grated boiled eggs, cracked black pepper, sprouts and a sliced cherry tomato.