Grilled Chicken Salad with Lavender & Fresh Herb Marinade

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
  • 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.
  • Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
  • 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.
  • Cut the polenta into 1 inch cubes with a wet knife.
  • Heat the butter in a large frying pan and fry the polenta until golden brown.
  • Wash the salad leaves and spin dry, divide among 4 large plates.
  • 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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