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
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.