In a small jar, combine the olive oil, lemon juice, shallots, Dijon, and whole grain mustard. Seal and shake for 30 seconds until mixed. Set aside.

Bring a large pot of salted water to a boil. Add potatoes and cook for about 15 minutes, until tender. Drain and toss with half the vinaigrette while warm.

In the same pot, add egg noodles and cook per package instructions for 7-10 minutes. Drain and rinse under cold water.

Blanch green beans in reserved hot pasta water for about 1 minute, until bright green. Plunge into ice water to stop cooking. Drain.

In a large bowl, combine dressed potatoes, cooked egg noodles, blanched green beans, chicken, tomatoes, olives, cucumber, and bell pepper. Add remaining vinaigrette and toss gently.

Quarter hard-boiled eggs and nestle them on top. Let the salad rest for 15 minutes before serving.