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Saffron chicken, boiled lemon and green bean salad

  • Preparation Time10 mins
  • Cooking Time65 mins
  • Serves4
  • DifficultyEasy
1 lemon, preferably unwaxed
1 1/4 tps salt, plus more to taste
Pinch saffron
2 tbsp finely chopped mint leaves
1 clove garlic, crushed
3 tbsp lemon juice
60ml olive oil
625g skinless boneless chicken breast, pounded to 1-cm thick
500g green beans, washed and trimmed
Cooking spray
2 tbsp finely chopped fresh thyme leaves
1 tbsp honey
Prick the lemon in 3 or 4 places with a fork and place in a small pot with one teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.

2) In the meantime, mix the saffron, mint, garlic, one tablespoon of lemon juice, 15ml of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.

3) Steam the green beans for 4 minutes and set aside to cool. Cut into 1-cm pieces.

4) Preheat a large frying or griddle pan which has been sprayed with cooking spray. Cook the chicken for 3-4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.

5) Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/2-cm pieces.

6) In a large bowl, combine the chicken, lemon, green beans and thyme. 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. Pour the dressing over the salad and toss to combine.

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