Chicken salad with haricots verts recipe

Chicken second courses

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 ) SPECIAL EQUIPMENT A spice mill or mortar and pestle