Chicken and Chickpea Salad
Rinse the chicken breasts and pat dry. Cut the lemon in half, and put one half aside. Cut the other half into slices and place in a large pot. Add the white wine and about 400 ml (approximately 13 ounces) of water, and bring to a boil. Lower the heat and add the chicken breasts to the pot, making sure they are entirely submerged. Cover and poach over low heat for 15-20 minutes. Remove the chicken from the pot and let cool.
Rinse the lettuce and spinach, and drain well. Rinse the chickpeas and drain well. Rinse the tomatoes, remove cores and cut into slices. Arrange the tomatoes on plates with the greens and chickpeas.
Rinse the parsley and dill, then coarsely chop and mix with the olive oil, white wine vinegar and the juice of the other lemon half. Puree and season with salt.
Slice the chicken and serve over the salad, drizzled with the herb dressing.