Chicken, green bean and herb salad Recipe

Chicken, green bean and herb salad

With toasted almonds, raisins, mint and Dijon mustard dressing, this is no basic chicken salad - although it's simple to make! - by Constant Commerce

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With toasted almonds, raisins, mint and Dijon mustard dressing, this is no basic chicken salad - although it's simple to make!

Ingredients

300 g green beans, trimmed, halved

1 large barbecued chicken

1 cup fresh mint, leaves only

1 cup fresh parsley, leaves only

½ cup raisins

⅓ cup toasted slivered almonds

2 tbsp chopped, preserved lemon, rind only

Dressing

2 tbsp red wine vinegar

2 tbsp extra virgin olive oil

1 eschalot, finely chopped

1 tsp Dijon mustard

Salt and pepper, to taste

Add beans to a medium saucepan of boiling, salted water. Boil for about 2 minutes, or until just tender. Drain. Refresh in a bowl of iced water. Drain well. Transfer to a large bowl.
To make dressing, combine all ingredients in a small jug. Mix well.
Remove and discard skin and bones from chicken. Shred meat coarsely. Add to beans with remaining ingredients.
Just before serving, drizzle with dressing. Toss well. Transfer to a serving bowl.