Makes 4 servings. Difficulty
1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 chicken breasts, boneless & skinless (about 1 pound) Olive oil 1-1/2 cups red seedless grapes, halved 2/3 cup celery, diced 1/2 cup red onion, thinly sliced 1 teaspoon fresh lavender, minced 1/4 cup mayonnaise 1 Tablespoon red wine vinegar 1 Tablespoon orange juice 1/3 cup toasted walnuts, coarsely chopped Salt and freshly ground black pepper Garnish with fresh lavender sprigs
In a small bowl, combine onion powder, garlic powder, paprika, chili powder, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Sprinkle rub all over chicken breasts. Spray breasts on both sides with olive oil.
Grill chicken for 8-10 minutes, turning half-way through, or until just cooked through.
Transfer chicken to a cutting board. Let rest for at least 5-10 minutes. Slice chicken.
Meanwhile, in a large bowl combine grapes, celery, red onion, lavender, mayonnaise, red wine vinegar, orange juice and walnuts. Add half the chicken to bowl and toss. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, divide salad between 4 salad plates and fan several slices of chicken over top. Garnish with a sprig of fresh lavender.