Grilled Chicken Salad With Lavender & Fresh Herb Marinade

1. 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. 2

   Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.

3. 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. 4

   Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.

5. 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. 6

   Cut the polenta into 1 inch cubes with a wet knife.

7. 7

   Heat the butter in a large frying pan and fry the polenta until golden brown.

8. 8

   Wash the salad leaves and spin dry, divide among 4 large plates.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.