Take the chicken meat off the bones and cut into bite-size chunks.
For the dressing, whisk all the ingredients in a bowl until smooth, then season with sea salt and freshly ground pepper to taste. Add 1-2 tablespoons of water, a spoonful at a time, whisking until light and creamy.
Toss the chicken, potato, cucumber and chives in the dressing.
On a large platter place lettuce wedges to one side drizzled with olive oil and sesame seeds. Heap the potato salad on the other side and garnish with coriander and herbs.