Salad with chicken breast and tarragon

Slice the cucumber and radish into thin rounds; it's convenient to use a special grater for this.

Place cucumber and radish in a bowl, tear lettuce and romaine leaves by hand and add. Dress with lemon juice, olive oil, and salt to taste.

Spread pesto with tarragon on the bottom of the plate, then add some salad leaves, top with coarsely chopped boiled chicken breast and the remaining salad. Sprinkle with pine nuts and croutons. Garnish with chervil sprigs if desired.