Grilled Chicken Salad With Lavender Fresh Herb Marinade Recipes

GRILLED CHICKEN SALAD WITH LAVENDER & FRESH HERB MARINADE

Steps:

• 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.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

HERB MARINADE FOR GRILLED CHICKEN

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.