Put the cream and mayonnaise in a bowl. Finely chop a handful of wild garlic and stir it in. Season with salt and pepper. Let it sit in the fridge for a while to develop the flavor (about an hour will do).

Now prepare the chicken. Season the breasts with salt and pepper, then grill them. Or, if you happen to have some grilled chicken breasts left over from a barbecue a day or two before, use those instead. Let the meat rest for five minutes, then slice into angled strips.

Halve the cherry tomatoes and put them in a bowl. Add the salad leaves, sun-dried tomatoes cut into smaller pieces, and the pepper. Season with a dressing made from olive oil, wine vinegar, salt and pepper, then mix well.