2small chicken breaststrimmed and pounded down to an even thickness
1/4Cthick cut baconchopped
8-10small red potatoes
10-12whole green beans
In a small skillet over medium heat, fry bacon until crisp. Transfer to a small bowl. Set aside.
Season chicken breast with salt and pepper. Add to the small skillet. Cook over medium heat, 4-5 minutes per side or until almost cooked through. Add 1/2 cup chicken broth. Cook for an additional 3-5 minutes or until chicken is completely cooked through. Transfer to a cutting board to rest.
Add eggs to a small saucepan. Cover with cold water and 1 tsp salt. Bring to a rapid boil. Remove from heat, let sit for 1 minute uncovered and 12-14 minutes covered. Rinse under cold water. Carefully peel, quarter and set aside.
To a small saucepan, add potatoes, smashed garlic and peppercorns. Cover with water and bring to a boil. Boil 1 minute. Reduce to a simmer for 10 minutes. Drain. Cut in half. Toss in melted butter and season with salt and pepper.
Using the same small saucepan as used for your eggs, bring water to a boil. Toss in green beans. Boil for 3 minutes. Rinse under cold water and transfer to an ice bath.
Using one large platter or two individual plates, add several pieces of Boston lettuce to the center. Lightly drizzle with dressing and season with salt and pepper, if desired. Top off with thinly sliced chicken (or flaked tuna if you prefer).
Arrange green beans to one side. Place the tomatoes, halved potatoes and quartered eggs around the edge of your plate or platter. Sprinkle with bacon. Drizzle with additional dressing if desired.
**Note that the potatoes, eggs and chicken can all cook at the same time if you have enough pans.Adapted from: The Way to Cook by Julia Child