Chicken, Preserved Lemon And Green Bean Salad - cooking recipe

Ingredients

1 cup golden raisins
1/4 cup lemon juice
1 None rotisserie chicken
6 oz green beans, trimmed
2 tbsp finely chopped preserved lemon peel
1 jar (12 oz) marinated quartered artichokes, drained
1 cup firmly packed fresh flat-leaf parsley leaves
2 tbsp olive oil
2 tbsp white wine vinegar

Preparation

Combine raisins, 1 cup warm water and lemon juice in medium bowl. Cover; let stand 5 mins. Drain, discarding liquid.
Meanwhile, discard skin and bones from chicken; slice meat thickly.
Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.
Place raisins, chicken, beans, artichokes and parsley in large bowl. Drizzle with combined lemon peel, oil and vinegar; toss gently to combine.