Rub the oil over the chicken breasts, then season well with salt and pepper. Heat a griddle pan over a high heat and cook the chicken for about 10-15 mins on each side, or until cooked through with char lines. Remove to a board and set aside.

Cook the bulgur wheat following pack instructions, then leave to cool. Cook the green beans in a pan of boiling water for 2-3 mins until tender.

Meanwhile, put all the dressing ingredients in a small food processor along with the stalks from the dill and parsley. Blitz until the stalks are finely chopped and everything is combined.

Combine the herb leaves, chives, lettuce, cucumber, avocados, cooked bulgar wheat and green beans in a large bowl or over a large platter. Drizzle over the dressing and toss to coat. Slice the chicken and arrange it on top of the salad, then scatter over some more grated Grana Padano.