How to Make It
Steam potatoes, covered, 15 minutes or until tender; cool slightly. Place potatoes in a bowl; add wine, stirring gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain and set aside.
Preheat the broiler. Combine 2 tablespoons minced shallots, 1 tablespoon Dijon mustard, and tarragon in a small bowl. Brush shallot mixture over both sides of chicken.
Place chicken on a broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Cool slightly, and cut chicken into 1/2-inch strips. Set aside.
Combine 2 tablespoons shallots, 1 tablespoon mustard, vinegar, oil, anchovy paste, and minced garlic in a large bowl. Add potatoes and green beans, and toss gently to coat.
Spoon potato salad onto 4 lettuce-lined plates; top each serving with chicken strips and tomato halves. Sprinkle with green onions.