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1
For the dressing:
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2
Combine the mustard, vinegar, salt, pepper, capers, lemon juice and herbs in a blender at medium speed for about 15 seconds. With the machine running, slowly drizzle in olive oil in order to emulsify the mixture.
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3
For the salad:
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4
Shred the chicken breasts using 2 forks. Place in a bowl and refrigerate until just before serving.
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5
Bring potatoes and 4 quarts cold water to boil in a large pot. Add the salt and cook over medium-high heat until potatoes are tender, approximately 8 minutes.
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6
Transfer the potatoes to a bowl with a slotted spoon (reserving the boiling water). Toss warm potatoes with 1/4 cup vinaigrette and set aside to cool.
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7
Return the water to a boil and add the green beans. Cook until they are slightly tender, approximately 5 minutes. Drain the beans, toss with 1/4 cup vinaigrette, and refrigerate to cool.
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8
To assemble the salad, toss the lettuce with 3 tablespoons of vinaigrette and arrange on a large platter or a shallow bowl.
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9
Next arrange the chicken, potatoes, green beans, tomatoes, onions, olive and eggs attractively over the entire dish. Drizzle more of the vinaigrette. Add a few twists of freshly ground pepper and serve immediately.
