For the dressing, mix everything together, season well and put it in the fridge until you need it.

Try to cook everything else so that all the ingredients are still warm at the same time.

Boil the potatoes until tender, drain, return to the pan, add the butter, season and cover until needed.

If the chicken breasts are particularly thick, cut them in half horizontally.

Using 2 tbsp of the oil, brush them on each side and season.

Heat a griddle pan until hot and cook the chicken for about three minutes, turning once (and moving the chicken round the griddle so that no pieces are cooking in the cooler patches).

Season.

Reduce the heat and cook for another two minutes, or until the chicken is cooked through (but not overcooked, it should still be moist).

Steam the beans over boiling water until al dente and fry the bacon in the remaining oil until just crisp, then cut each rasher in half.

Cut the chicken breasts – at an angle – into broad slices.

Halve the potatoes and gently toss them, the lettuce and the beans together with a little of the buttermilk dressing, then put the chicken and bacon on top and drizzle over the rest of the dressing.

Serve immediately.