Chicken and artichoke salad

Combine 150g skinless barbecued chicken breast (shredded), 2 (100g) steamed kipfler potatoes (quartered), 3 canned artichokes in brine (drained, quartered), 1 green shallot (thinly sliced), ¼ cup flat-leaf parsley leaves, ¼ cup steamed green peas and 1 tsp each extra-virgin olive oil and balsamic vinegar in a bowl. Serve.