Bring 1 l chicken stock to the boil, with a quartered lime and 5 sprigs of tarragon. Poach 2 chicken breast for 5 mins. Then turn off the heat and put a lid on it. Leave the meat warm for another 10 mins.
In the meantime prepare the dressing: a heaped tsp Dyon mustard, the juice of half a red grapefruit, olive oil,salt and pepper.
Slice 2 small cucumbers lengthwise.
Mix watercress with some mint leaves .
Remove the skin of the chicken breasts and slice into strips. Serve as shown, with some smoked almonds and a slice of grapefruit.
Inspired by Donna Hay