1 small rotisserie chicken
200g green beans, trimmed
1 yellow pepper, cut into matchsticks
50g flaked almonds, toasted
zest 1 lemon
handful flat-leaf parsley, finely chopped
For the dressing
3 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp smoked paprika
Remove the skin from the chicken and shred the meat off the bones into bite-size pieces.
Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked.
Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the pepper, almonds, lemon zest and parsley.
Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve
Recipe from Good Food magazine