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1
Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water.
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2
Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender.
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3
Drain and set aside to cool.
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4
In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl.
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5
Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
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6
Steam the green beans for 4 minutes and set aside to cool.
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7
Cut into 1/2-inch pieces.
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8
Preheat a large skillet or grill pan which has been sprayed with cooking spray.
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9
Cook the chicken for 3 to 4 minutes on each side, or until cooked through.
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10
Set aside to cool.
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11
Cut into bite-sized chunks.
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12
Slice the ends off of the lemon and slice it in half lengthwise.
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13
Scoop out the pulp.
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14
Slice the peel thinly and then again into 1/4-inch pieces.
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15
In a large bowl, combine the chicken, lemon, green beans and thyme.
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16
In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste.
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17
Pour the dressing over the salad and toss to combine.
