Place the eggs into a pan of boiling water and simmer gently for 6-7 minutes. Remove to a bowl of iced water and allow to cool completely. Peel the shell, then slice in half.
On a large platter, arrange the halved eggs, chicken, blue cheese, sweetcorn, tomatoes, salad leaves, avocado and chives.
For the dressing, whisk together the mustard, lemon juice and honey. Slowly stream in the olive whilst continually whisking. Pour into a serving pot and serve alongside the salad.
