Beat the egg yolks, mustard, garlic, lemon juice and salt well. Beat in the cream and stock, then stir the cooked beans into the dressing. Refrigerate covered for at least 30 min., then season to taste.
Combine the cucumber, lamb’s lettuce and dandelion leaves in a large flat dish. Sprinkle with the seeds and chicken. Pour the dressing and beans over the salad and top with crispy croutons. Garnish with dandelion petals and leaves.