Jamie Oliver's Frenchie Salad

If making with the eggs, place eggs in a large pot, cover with cold water and place on high heat. Cover and bring to the boil, and cook until preferred doneness (12 min for hard-boiled, 6 min for medium-boiled, 3-4 min for soft boiled). Once cooked, remove the eggs from the pot and set aside to cool slightly. Do not discard the water, add one teaspoon of salt to it and keep it boiling to cook the beans later.Meanwhile, in the bowl you will be serving the salad in, make the dressing by combining all the dressing ingredients together and whisking till well incorporated. Set aside.Heat a non-stick pan on medium-high. Remove the chicken skin from your roast chicken and tear it by hand into the pan. Cook it for 4-5min, tossing frequently until it crisps up and is sizzling (think of these as chickeny croutons), then remove and set aside. Now add 1 tbsp of oil to the same pan and add your chicken (cut into bite-size pieces). Cook for 4-5min, tossing frequently until heated through and lightly browned and crisped up in parts. Remove from pan and set aside. Finally, in the same pan, add the remaining 2 tbsp of oil and add your well drained lentils. Cook for 5-6min until heated through and slightly crisped up, remove from heat and set aside.Add your green beans to the pot of salted boiling water. Cook for 4-5min until tender but still crisp and ‘al-dente’, just not squeaky. Drain the beans and add directly into the serving dish with the dressing. Toss to coat well, as it will absorb the most flavour while still warm.Assemble the remaining ingredients: place the lettuce, lentils, chicken, green onions and chicken skin on top of the beans. Peel and quarter the eggs and arrange around the dish. Serve immediately.