Bring a pan of water to a boil for the eggs. Once the water is boiling, reduce the heat slightly so it simmers gently and carefully lower the eggs into the water with a spoon. Cook for 9–10 minutes for hard-boiled eggs, then immediately transfer the eggs to a large bowl of cold water to cool and make peeling easier.

Season the chicken breast with the chicken seasoning. Heat a splash of olive oil in a frying pan over medium heat and cook the chicken breast until golden brown and cooked through. Remove the chicken from the pan and let it rest on a cutting board.

While the chicken rests and the eggs cool, prepare the vegetables and herbs. Rinse the chickpeas in a colander and drain well. Tear or cut the iceberg lettuce into bite-sized pieces and place in a large bowl or shallow dish. Thinly slice the radishes and the red onion into thin rings. Roughly chop the parsley and fresh coriander.

Make the avocado dressing: halve the avocado, remove the pit, and scoop the flesh into a blender or tall bowl. Add olive oil, lime juice, a splash of honey, the finely chopped parsley and coriander, salt, and pepper. Blend until very smooth.

Peel the cooled eggs and cut them into quarters. Slice the rested chicken breast into cubes against the grain so it stays tender.

Divide the chickpeas over the iceberg lettuce and arrange the halved eggs, chicken pieces, radish, and red onion on top. Sprinkle the remaining chopped parsley and coriander over the salad.

Spoon the avocado-herb dressing over the salad just before serving. Serve immediately so everything stays fresh. Enjoy!