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, cooking 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 into thin slices.
mint & honey dressing
Combine all ingredients in a bowl and whisk until combined.
Assemble the salad by combining all elements in a bowl, and pour the sauce over.
Add salt and pepper to taste.
Notes
Make sure that you don't overcook the beans as they will not taste as good. And also, add half a teaspoon of bicarbonate of soda in the boiling water; this will keep them green.