- 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.