Begin by pounding out the chicken in a resealable bag with a meat tenderizer or a rolling pin. Pound it to an ½ inch even thickness.
In a small bowl combine the lemon zest, salt, pepper, chili flakes and vegetable oil. Pour over chicken in the bag and marinate for 30 minutes.
Preheat grill to 350°. Clean and oil grates.
While the grill is preheating, make the dressing using the juice from the zested lemon. Place all of the ingredients in a small bowl or jar and stir/shake to combine. Set aside.
Grill chicken 4-5 minutes per side. Remove and let sit before slicing.
On a bed of lettuce, sprinkle beans and then half of the herbs, then the sliced chicken and finish with the remaining herbs. Dress right before serving. Dressing will keep for 1 week in refrigerator.
Recipe Courtesy of Megan Mitchell