1. Preheat the oven to 180 °.
2. Arrange the chicken on a plate. Season with salt and Espelette pepper and lightly oil.
3. Bake for 15 minutes.
4. Cook the eggs in boiling water for 5 minutes, stop cooking in cold water and peel the eggs.
5. Cut the crumb bread into small cubes and toast in an oiled skillet.
6. Wash and chop the salad.
7. Cut the parmesan into chips.
8. Prepare the sauce by mixing 2 tbsp. of mustard, 4 tbsp. of mayonnaise and lemon juice.
9. Dress the salads.