Fried Chicken Niçoise Salad with Boursin Vinaigrette

FOR THE FRIED CHICKEN:

2 chicken breasts (sliced into 6–8 strips, or use inner fillets)

200 ml buttermilk

Cider Vinegar

1 whole egg

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

1 tsp paprika

1/2 tsp salt & pepper

1/2 baking powder

1 tsp Dried Oregano

1 tsp Dried Thyme

100 g rice flour

50 g cornflour (makes extra crisp)

1/2 tsp MSG (additional option)

Neutral oil, for frying

FOR THE SALAD:

200 g baby new potatoes, halved

150 g green beans, trimmed

4 eggs (boiled to soft or medium set)

150 g cherry tomatoes, halved (Do these 3 hours in advance, salt lightly with a drizzle of olive oil and vinegar and leave in a dry place for a flavour bomb tomato)

1 small red onion, thinly sliced

1 small cos or butter lettuce, torn into leaves

10–12 Niçoise or Kalamata olives

Anchovy fillets (optional, traditional garnish)

FOR THE FRIED CHICKEN:

75 g Boursin Blue Cheese Flavour

2 tbsp cider vinegar (or lemon juice)

1 tsp Dijon mustard

80 ml olive oil

1–2 tbsp water (to loosen if needed)

Freshly ground black pepper