In a jar, combine the extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, kosher salt, and black pepper. Shake until well combined.

Bring a pot of salted water to a boil. Add petite potatoes and cook for about 15 minutes until tender. Drain, cool, and quarter the potatoes, then drizzle with vinaigrette.

In the same pot, cook egg noodles for 7-9 minutes until al dente. Drain and rinse under cool water.

Blanch green beans in the pasta water for 1 minute. Drain and rinse under cold water.

In a large mixing bowl, combine egg noodles, quartered potatoes, green beans, shredded chicken, halved cherry tomatoes, olives, cucumber, red bell pepper, onion, and capers. Toss with remaining vinaigrette.

Nestle quartered hard-boiled eggs on top and season with additional salt and pepper if desired. Serve immediately or chill for an hour.