Bring a small pot of water to the boil, reduce to a steady simmer and gently lower the eggs in. Cook for 7 minutes. Drain and cool under cold tap. Peel and cut into quarters.
Cook potatoes in a pot of boiling water for about 15 minutes, until tender. Drain and refresh under cold water. Return to pot with a drizzle of olive oil and set aside.
Season the chicken breasts generously with salt & pepper. Cook in a large frypan or griddle pan over medium-high heat for 3 – 4 minutes each side, until golden and cooked through.
To make the dressing, combine all the ingredients in a jar or small bowl and whisk until completely combined and emulsified.
Add the potatoes, rocket and radishes to a large salad bowl or serving platter and drizzle over half the dressing. Toss to coat. Arrange the eggs, chicken, cherry tomatoes, snow peas and capers on top and drizzle over the remaining dressing. Finish with a sprinkle of flat leaf parsley.