Ingredients
-
4
-
3 3/4
-
1
-
4
-
1
-
6
-
8
-
12
-
-
-
6
-
2
-
2
-
2
-
2
Directions
Grilled Chicken Salad with Lavender & Fresh Herb Marinade, 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!, 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!
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Steps
|
1
Done
|
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
Done
|
Slash the Chicken Deeply, Spread the Mixture Over the Chicken and Marinate in the Refrigerator 20 Minutes. |
|
3
Done
|
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
Done
|
Turn the Cooked Polenta Out Onto a 1 Inch Deep Buttered Tray and Allow to Cool. |
|
5
Done
|
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
Done
|
Cut the Polenta Into 1 Inch Cubes With a Wet Knife. |
|
7
Done
|
Heat the Butter in a Large Frying Pan and Fry the Polenta Until Golden Brown. |
|
8
Done
|
Wash the Salad Leaves and Spin Dry, Divide Among 4 Large Plates. |
|
9
Done
|
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. |
