Grilled Chicken Niçoise Salad - Whole30

For the Red Wine Vinaigrette:
1 Add all of the ingredients to a mason jar, seal and shake vigorously until emulsified. Set aside at room temperature for up to 1 hour or refrigerate up to 2 weeks. If refrigerating, let thaw 10 minutes before serving.
For the Niçoise Salad:
1 Bring a large pot of water to a boil. Season the water with 2 tablespoons of salt and add the potatoes and eggs. Cook the eggs exactly 12 minutes and transfer them to an ice bath until cooled. Cook the potatoes until fork tender, 16 to 18 minutes. Drain the potatoes and let cool in the pot.
2 Peel the eggs under running water, slice in half and set aside. Slice the potatoes in half and toss to coat with 2 tablespoons olive oil and dill. Set aside
3 Preheat a cast-iron grill pan or grill over medium-high heat. Drizzle the chicken with olive oil and season both sides with onion flakes, chili flakes, salt and pepper. Cook the chicken until grill marks form, about 4 minutes, then flip and cook an additional 3 minutes or until the thickest part of the breast registers 165F on an instant-read meat thermometer. If using a grill pan, work in batches so as not to overcrowd the pan. Transfer the chicken to a board and set aside.
4 Wipe the grill pan clean and set over medium-high heat. Add 1 tablespoon olive oil and cook the green beans, flipping regularly, until slightly charred, about 5 minutes. Season with 1 teaspoon Everything But the Bagel seasoning and toss to coat. Set aside.
5 To assemble the salad, lay down a bed of lettuce and top with potatoes, eggs, grilled chicken, green beans, tomatoes, radish, and olives. Drizzle with red wine vinaigrette and serve. Can be refrigerated individually or assembled for 4 to 5 days.