Grilled Chicken Salad with Lavender & Fresh Herb Marinade |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Lavender may seems like an odd salad ingredient, but it's delightful scent has a natural affinity with sweet garlic, orange and other wild herbs. A serving of polenta makes this salad both filling and delicious. From the Cook's Encyclopedia of chicken - a cookbook shelf must have! Ingredients:
4 boneless skinless chicken breasts |
3 3/4 cups chicken stock |
1 cup fine polenta |
4 tablespoons butter |
1 lb baby spinach |
6 ounces lamb's lettuce |
8 sprigs fresh lavender |
12 cherry tomatoes, halved |
salt and black pepper |
6 fresh lavender flowers |
2 teaspoons finely grated orange rind |
2 cloves garlic, crushed |
2 teaspoons honey |
2 tablespoons olive oil |
2 teaspoons freshly chopped thyme |
2 teaspoons freshly chopped marjoram |
Directions:
1. To make the marinade, strip the lavender flowers from the stems and combine with the orange rind, garlic, honey and salt; add the olive oil and herbs.
2. Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
3. To cook the polenta - in a heavy saucepan, bring the chicken stock to a boil; add the polenta in a steady stream, stirring all the time until thick; this will take 2 to 3 minutes.
4. Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
5. Heat the broiler to medium. (If using a barbecue, let the embers settle to a steady glow) Grill the chicken about 15 minutes, turning once.
6. Cut the polenta into 1 inch cubes with a wet knife.
7. Heat the butter in a large frying pan and fry the polenta until golden brown.
8. Wash the salad leaves and spin dry, divide among 4 large plates.
9. Slice each chicken breast and lay over the salad. Place the polenta among the salad, garnish with sprigs of lavender and tomatoes, season to taste and serve.
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