ROASTED CHICKEN WITH HARICOT VERT

ROASTED CHICKEN WITH HARICOT VERT AND LEMON TARRAGON VINAIGRETTE Ingredients: 1 whole rotisserie chicken, skin removed, meat cut into bite sized pieces (about 4 cups) 3 green onions, finely sliced on diagonal ½ cup golden raisins 2 cups mini tomatoes, cut into halves 1 pound haricot vert (French style green beans), trimmed and blanched for 3 minutes Baby Romaine lettuce leaves Lemon Tarragon Vinaigrette Zest and juice of 1 large lemon 2 tablespoons white wine vinegar ¼ cup finely chopped fresh tarragon leaves 1 large clove garlic, minced 1 teaspoon Dijon mustard ¼ cup extra virgin olive oil Pinch of kosher salt 1 teaspoon honey ¼ teaspoon ground black pepper In a bowl, toss the chicken, onions, raisins, tomatoes, and green beans.  In another bowl, whisk all ingredients for vinaigrette until well mixed and thickened slightly. (Can be made several days in advance.)  Place a lettuce leaf or two on serving plate (or use about a dozen on a large serving platter.) Toss the vinaigrette into the chicken mixture just before serving.  Place about 1 cup of the filling on each lettuce leaf.  Garnish with lemon slices and tarragon sprigs.  Serves 8-12.