Chicken & Tarragon Salad

Recipes & food styling Ginny Grant / Photography & styling Greta van der Star

	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

1.	CHICKEN
2.	Boil the potatoes in salted water until just tender.
3.	Drain and sprinkle with the vinegar and extra virgin olive oil and allow to cool down to room temperature.
4.	Combine with the radishes, cucumber and chicken and then dress with the salsa to serve.
5.	TARRAGON BREAD SALSA
6.	Sprinkle the bread with water and leave to soften for 15 minutes.
7.	Squeeze out the water, roughly chop the bread, put into a bowl and sprinkle with half the vinegar.
8.	Add the tarragon, anchovy and capers.
9.	Add 1⁄4 cup olive oil and add extra vinegar and oil if necessary to keep the salsa loose in consistency.
10.	Crumble the egg yolks into the mix and fold them through.
11.	Adjust the seasoning to taste.