chicken salad with cornichons and radishes

Ingredients

In a small sauce pan, bring about 3 cups of water to a boil. Gently roll in the eggs with a spoon and let boil for 15 minutes. Once the timer goes off, plunge the eggs into an ice water bath. Set aside.
In a mixing bowl, toss the pulled chicken breast, radishes, and cornichons. In a small bowl, whisk the mayonnaise and champagne vinegar together. Add the mixture to the larger bowl and toss the ingredients together so that everything is evenly coated.
Once the eggs have cooled, remove the shells and chop. Gently fold them into the chicken salad. Season with salt and pepper to taste and a little finely chopped fresh taragon to taste.
If not serving with toast or sliced bread, preheat the oven to about 375 degrees. Place the sheet of Lavash on a baking sheet, and lightly brush each side with olive oil and a sprinkling of kosher salt. Bake on each side for four minutes.
Once the Lavash is golden brown, cut it into squares and serve with the chicken salad.