Chicken Salad with Haricots Verts

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon herbes de Provence
• 1 tablespoon kosher salt, plus more
• 1 3½–4-lb. chicken, patted dry
• 1 pound small waxy potatoes (about 12)
• 8 oz. haricots verts, trimmed
• 1 medium shallot, very finely chopped
• ½ garlic clove, finely grated
• 2 tablespoons Sherry vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• ¾ teaspoon chopped fresh thyme
• ½ teaspoon sugar
• ⅓ cup olive oil
• Freshly ground black pepper
• 2 radishes, trimmed, thinly sliced
• 6 cups torn mixed tender salad greens (such as butter lettuce, endive, and/or watercress )
• A spice mill or mortar and pestle

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