Hard-boil the eggs in salted water with a dash of vinegar for around 6 minutes. Once cooked, run cold water over the eggs to cool them.  

Pan-fry the chicken fillets for around 10 minutes. When cooked through, leave them to cool then divide into bite-size pieces and place on a serving dish. 
Cook the pasta for 10 minutes. Drain. Peel and quarter the eggs, wash the vegetables and dice or cut into strips, drain the sweetcorn and finely chop the shallot. Add to the chicken pieces in the dish. 

Make the vinaigrette: mix together the mustard, oil, vinegar, salt and pepper. Pour over the prepared salad and toss together. Serve.