Boiled Lemon Salad

I based this salad off of one of Ellie Krieger’s recipes, which was a Saffron Chicken Salad.  I am not fond of Saffron however, so I made a few modifications to the recipe.  About halfway through the preparation though, I began to wonder if I was not instead making disaster for dinner.

Let me say two things, when boiling the lemons – keep the faith no matter how inedible it does appear; and secondly, it is tantamount that you make certain your lemons are free of wax.  Many grocery store lemons will have wax on them, so look to the organic section or a farmer’s market if need be.

The finished product is a rather filling salad, with a good deal of unexpected bits, which is why I was drawn to try this.  The preparation is a little involved for a dinner dish, but it is worth it.  Especially if you are like I am, struggling to find creative and yet tasty ideas for healthy dinners.


1 unwaxed lemon

4 – 3 oz. boneless chicken breasts, trimmed

1 pound fresh green beans, washed and snapped to bite sized pieces

4 cups Romaine hearts

1 teaspoon crushed sea salt

1 Tbsp. minced fresh mint leaves

1 Tbsp. minced fresh thyme leaves

1 Tbsp. minced garlic

3 Tbsp. lemon juice

1/4 cup extra virgin olive oil

1 Tbsp. honey

1 teaspoon ground black pepper



  • Prick lemon with a fork (like you would do with a potato prior to baking) and bring to a boil  in a covered pot, allowing to simmer for 45 minutes.  (Salt the water with a pinch before boiling.)
  • In a small bowl, blend thyme, mint, garlic, sea salt with 1 Tablespoon of the olive oil and 1 Tablespoon of the lemon juice.
  • Tenderize chicken breasts with a mallet gently, being careful not to damage the meat.
  • Place chicken breasts into a sealable plastic baggy and pour oil marinade over chicken.
  • Seal baggy and allow to sit for thirty minutes, turning frequently.
  • Steam green beans for five minutes and set aside to cool.
  • In a large skillet over medium heat, lay chicken breasts evenly and cook, pouring remaining marinade from baggy over them.
  • After cooking chicken for about five minutes on each side, or until done, remove from heat and allow to cool.
  • Once cooled, cut chicken into bite sized chunks.
  • Remove lemon and cut it into halves, allow it to cool.
  • Using a melon baller, scoop all of the meat from the lemon.
  • Slice lemon skin into strips 1/4″ thick and then break into bite sized pieces.
  • In a large bowl, turn lettuce, cooled beans, lemons and chicken.
  • In a small bowl, blend remaining lemon juice, remaining olive oil, honey and pepper, stirring well.
  • Pour over salad and serve.





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