Chicken & Tarragon Salad - Cuisine Magazine - From New Zealand to the World

Ingredients

• CHICKEN
• 600g new potatoes
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 bunch radishes, cut into small wedges
• 1 roasted chicken (rotisserie or pre-poached, roughly torn)
• TARRAGON BREAD SALSA
• 1 cup day-old bread, torn into small pieces
• 1-2 tablespoons white wine vinegar
• 1⁄2 cup tarragon leaves, finely chopped
• 3 anchovy fillets, finely chopped
• 2 tablespoons capers, finely chopped
• 1⁄4-1⁄3 cup extra virgin olive oil
• yolks of 2 hard-boiled eggs