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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken & Lavender Salad

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

2 Tablespoons lavender, minced
2 teaspoons orange zest, minced
2 garlic cloves, minced
2 teaspoons honey
2 Tablespoons olive oil
2 teaspoons fresh thyme, chopped
Salt

4 boneless, skinless free-range chicken breasts
3 cups gf chicken stock
1 cup polenta
Olive oil
1 bunch romaine
8 sprigs lavender leaves
1/2 cup cherry tomatoes, halved
Salt and freshly ground black pepper

Directions

Combine minced lavender, orange zest, garlic and honey. Season to taste with salt. Add olive oil and thyme. Pour over chicken breasts, cover and marinate in the refrigerator for at least 1 hour.

Bring chicken stock to a boil in a medium saucepan. Add polenta in a steady stream, constantly stirring, until thick. Turn polenta out on a plate and allow to cool (place in refrigerator to reduce cooling time).

Prepare grill. Grill chicken, basting occasionally with marinade and turning once, for about 15 minutes, or until done. Let cool. Slice chicken into 1/2" thick strips.

Season polenta with salt and pepper. Grill until grill marks appear (about 4 minutes per side). Cut grilled polenta into 1" cubes.

Divide romaine among plates. Arrange chicken over top. Add polenta, lavender leaves and cherry tomatoes. Season to taste with salt and freshly ground black pepper.