Wash the chicken thoroughly inside and out with cold water. Bring the water to the boil with a generous pinch of salt.

Trim and wash the herbs and add them to the pan, then place the chicken in the pan and remove any scum as it forms. Boil the chicken for 40 - 60 minutes with the lid a fraction open.

Wash and thinly slice the cucumber. Wash the tomatoes and cut them into wedges. Cut the onion into rings. Peel and halve the grapes and remove the pips. Wash and dry the lettuce and tear it into small pieces.

Remove the skin and bones from the cooked chicken and cut the meat into 3 cm (1 1/2 in) cubes. Mix all the foregoing ingredients together in a bowl.

Beat together the vinegar, grape juice, syrup, seasoning to taste and oil and fold the dressing into the salad. Serve the salad sprinkled with dill.