chicken salad nicoise

breast meat from whole roasted chicken, shredded
1 lb baby red and white potatoes
¾ cup freshly-shelled peas
3 garden fresh carrots, thinly sliced
¼ each small red and orange bell peppers, thinly sliced
1/4 small red onion, thinly sliced
1/3 cup nicoise or other black olives, sliced
3 tbs capers
1 cup fresh basil, finely chopped
2 hard boiled eggs, peeled and quartered
For the dressing, whisk together:
1 tbs basil pesto
2 tsp balsamic vinegar
1 tsp cider vinegar
3 tbs extra-virgin olive oil
kosher salt/fresh-ground pepper
In a large pot, cover potatoes with salted water. Bring to a boil; cook until tender to the tip of a knife. Slice cooled potatoes into thin wedges. Meanwhile, lightly cook peas in boiling, salted water. Drain potatoes and let cool. Drain and rinse peas under cold, running water to cool. In a large bowl, combine potatoes and peas with chicken, carrots, peppers, onion, olives, capers and basil. Toss with dressing. Season with salt and pepper. Serve garnished with egg slices.