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Place 1 chicken breast into a resealable bag and pound out using the flat side of a meat tenderizer or a rolling pin. Pound to 1/2-inch thick.
In a small bowl combine the lemon zest, oil, salt, pepper and chili flakes. Pour over chicken in the bag and marinate in the fridge for 30 minutes.
Preheat grill to 350°. Clean and oil grates.
While the grill is preheating, make the dressing. Add the juice from the zested lemon, oil, honey, dijon, salt and pepper to a small bowl or jar and stir/shake to combine.
Add the chicken to the grill and cook 3-4 minutes per side or until cooked through. Remove and let sit before slicing.
Add the lettuce to a shallow bowl or platter and sprinkle with the beans, half of the herbs followed by the sliced chicken finishing with the remaining herbs.
Pour over the dressing right before serving. Dressing will keep for 1 week in refrigerator.
Recipe Courtesy of Megan Mitchell