Step 1
Bring a medium pot of salted water to a boil. Very carefully add eggs, one at a time. Reduce heat to a simmer and cook for 8 to 12 minutes (depending on how you like your eggs). Remove eggs with a slotted spoon and transfer to a bowl filled with ice-cold water to cool. Once eggs are cool enough to handle, peel the shell and slice each in half. Refrigerate until ready to assemble the salad.
Step 2
Meanwhile, heat a bbq or grill to medium-high heat. Drizzle chicken breasts with olive oil and sprinkle both sides with sea salt and freshly cracked black pepper. Grill chicken breasts, turning once, for 25 to 30 minutes, remove to a cutting board to rest for 10 minutes before slicing.
Step 3
In a small bowl, whisk together lemon, honey, olive oil, salt, and pepper until emulsified and creamy. Place the onion and the herbs mix, tomatoes and half of the Parmesan cheese in a large serving bowl. Drizzle with half of the dressing and toss to coat well. Divide salad between 4 large plates or bowls. Top each with chicken slices, egg, and remaining Parmesan cheese. Drizzle remaining vinaigrette over top. Serve immediately.