3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil.
Carefully add eggs and cook 7 minutes.
Using a slotted spoon, transfer eggs to a bowl of ice water.
Keep pot over high heat); chill until cold, about 5 minutes.
Peel and set aside.
Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender.
(if you are using a combination, cook vegetables separately), 2–4 minutes for green beans or asparagus, 10–15 minutes for potatoes.
Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes.
Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein.
Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over.
Serve with remaining dressing alongside.