Saffron Chicken, Boiled Lemon and Green Bean Salad

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I followed this recipe pretty much verbatim, but made two changes:

1. Used frozen green beans as I couldn't find decent fresh ones in Produce at the store

2. Instead of mixing the fresh thyme & lemon juice in with the chicken and beans at the end, I heated the olive oil (force of habit from a number of Everyday Italian recipes and added the thyme to infuse the oil. Then I stirred in the lemon juice and honey. This made a really good dressing which could be used for other things as well.

Oh, one more thing: I didn't pound the chicken flat, I just sliced it into 1/2 inch strips before marinading, and then cooked it on a grill pan. When I put the dressing on the salad and stirred it in, it went so well with the chicken. Oh, wow! A keeper!

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The chicken marinade was good, and if the chicken was eaten warm with a different side, that might work.

The green beans were bland even with the dressing and more salt and pepper than the recipe called for.

The boiled lemon was okay, I love citrus so that was fine, but overall it may be too much lemon.

The reviewers that modified the recipe seemed to have enjoyed it more than those that followed it, so take that for what it's worth. It was way too much trouble for something that was not good.

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Reduced recipe and made for 2. Used half a lemon and a half to a third of everything else. Added a small cubed potato, a few Tbsp. of chopped green bell pepper, and one medium seeded tomato. It was going to be a main course meal and wanted a little more color and nutrition. I also had a ton of garden ripe tomatoes.
I did add a couple Tbsp. of Feta and a couple of shakes of sesame seeds.
Of the above, the tomato is the only thing that I think changed the flavor in any way, and it was wonderful (garden ripe tastes special anyway.
The lemon added a wonderful freshness to the salad and my wife said the dressing was wonderful. She asked me to make it again and then told me anytime I want to use green beans in a salad instead of lettuce, it would be just great with her.
I guess all the above means that Ellie hit a home run with this recipe. Thanks for something innovative, nutritious, and different. Recipe is going in my permanent ?make again? file.
Jim in So. Calif.

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I really liked this recipe. I made it with asparagus (steamed 4 minutes, then shocked in ice water because I had some.

My only complaint is that the boiled lemon tasted bitter. I boiled it for 50 minutes as the recipe called for. Should I have cut all the white pith away from the rind? Has anyone else had this problem?

I did really like the dressing.

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We wanted something lighter for dinner tonight, after yesterdays big Thanksgiving meal, so I made this. I'm not a big fan of chicken, but I'll be making this at least once every couple weeks now.

I doubled the amount of lemon juice in the dressing, and cut out about 1 tbsp of the olive oil, and it was pefect (I like my salad dressings more acidic. I used dried thyme, because my grocery store didn't have fresh yesterday, so I added it to the dressing (which I made about 30 mins before everything was ready to go instead of mixing it in with the chicken, beans and lemon at the very end.

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I love the boiled lemon in this! Nice flavor.

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The boiled lemon was an odd flavor that I wasn't really sure about. The marinade for the chicken is good though.

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this one because of the low rating. Thankfully I actually dug in and read them. Its too bad people bring down such an excellent recipe because they can't figure out how to email. This is excellent. Please try it and ignore those folks who can't figure it out.

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I can't say enough about this dish, so all I will tell you it's a "MUST TRY" Believe me, you will make it again. Every time I think Ellie has out-done herself...she does it again!

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This is recipe is SOOOO good!