For G & T drunken chicken, bring all ingredients except chicken to the simmer in a saucepan over medium heat. Add chicken, simmer until just cooked (7-8 minutes). Cool chicken in poaching liquid in refrigerator (15-20 minutes). Remove from liquid, coarsely shred and set aside.
For English cream dressing, whisk mustard and vinegar in a bowl to combine, add cream and whisk until soft peaks form (1-2 minutes). Season to taste with sea salt and sugar, refrigerate until required.
Combine lettuce, mint, cucumber and chicken in a bowl, drizzle with a little dressing, toss lightly, and serve drizzled with extra dressing.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.