Fill a medium-sized pot of water. Add salt, a tomato cut in half, a stalk of celery, a carrot, an onion and a teaspoon of salt. When it reaches a rocking boil add the chicken breast and simmer over medium heat until cooked through. It will take about 40 minutes.

Meanwhile bring to the boil another pot to cook the potatoes: boil them whole, without peeling them, until they can be pierced easily with a fork. Drain the potatoes and pass them under cold water to peel them more easily, then slice them.

Prepare the marinade by blending or chopping with a knife parsley, rinsed capers, extra virgin olive oil and lemon confit.

Drain the chicken breast: do not throw the broth, you can filter it and put it in the freezer and use it when you'll need it. Cut it into thin slices, or shred it with a fork.

Drizzle the marinade over the still hot chicken and allow it some time to gain more flavour. Set aside.

Meanwhile prepare the salad: wash the salad, squeeze the excess water and cut it, then put it in a large bowl. Add the sliced ​​radishes, the sliced potatoes, the chicken with all the marinade and stir to mix. Leave the salad in the fridge for at least an hour, then serve it with extra marinade.