Are you looking for a salad that is different? Then you definitely have to try this Saffron Chicken, Boiled Lemon and Green Bean Salad by Ellie Krieger. She has a show on TV called Healthy Appetite and has some great recipes and ideas. I also like that she always tells you tips on how to prepare the meal and also shares healthy facts about each ingredient she is using. For example, did you know that lemon is an excellent sources of vitamin C, B6, potassium, folic acid, flavonoids and
that the white part of the lemon called the “pith” contains the outstanding phytochemical, limonene. Limonene have anti-cancer effects and help increase the level of enzymes that detoxify carcinogens and is believed to reduce and prevent certain types of skin cancer.
I have been looking for a salad recipe that is light and when I don’t have to use bunch of cheese and dressing to make it taste better or different. When I made this I was surprised with its taste and I loved the way I felt after eating it – I felt so light and healthy, it was amazing. The boiled lemon really gives the salad a different taste.
Ingredients
1 lemon, preferably unwaxed
1 1/4 teaspoons salt, plus more to taste, divided
Pinch saffron
2 tablespoons finely chopped mint leaves
1 clove garlic, minced
3 tablespoons lemon juice, divided
1/4 cup olive oil, divided
1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
1 pound green beans, washed and trimmed
Cooking spray
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper
Directions
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. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
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. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.
Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.
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 1/4-inch pieces.
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.