In a blender combine preserved lemon slices, Dijon mustard, white wine vinegar, olive oil, plain Greek yogurt, dried basil and oregano and a pinch of salt and pepper. Blend until smooth. Taste and add more salt and pepper if needed. Pour in a jar with a lid and refrigerate until needed.
Season the chicken breast with your favourite seasoning or simply salt and pepper and grill on hot and oiled griddle or a barbecue for 5 minutes on one side, then 3 minutes on another. Timing may vary for a larger chicken breast.
Fill a small saucepan with cold water and add eggs to it. Bring to a boil, turn the heat off, cover with a lid and let them sit for 5 minutes, then plunge in cold water. (This way you end up with beautiful yellow egg yolks with no blue ring around them!) Peel once cooled and cut in half.
Then fry 2 slices of prosciutto in a dry preheated non-stick pan over medium heat until crispy. This will take no longer than 1 minute! Set aside.
On a large platter arrange mixed salad greens, use a combination you love! Top with sliced grilled chicken, sliced avocado, halved or whole cherry tomatoes, sliced radishes, halved boiled eggs, crispy prosciutto, crumbled Stilton and dill sprigs, sprinkle with sea salt or flaky salt like Maldon and black sesame seeds.
Served drizzled with Yogurt and Preserved Lemon Dressing.