Use either cooked chicken,or poach your chicken by bringing a pot of salted water to boil. Once boiling, lower the temperature so the water is on a low simmer and cook the chicken breasts for15 minutes, or until the inner temperature is 72° or no longer pink. Set aside and let cool.
Bring a large pot of salted water to boil. Cook the beans for around 4 minutes, or until tender*. Once tender, drain them straight away and refresh in cold water. Set aside.
Slice the rhubarb in thin slices.
mint & honey dressing
Combine all ingredients in a bowl an whisk until combined.
Assemble the salad by combining all ingredients in a bowl, and pour the dressing over.
Add salt and pepper to taste.
*Make sure that you don't overcook the beans as this can spoil the taste! **Add half a teaspoon of bicarbonate of soda in the boiling water, as this will keep them green.