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, lemon zest and parsley.
Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.