Grilled Chicken Salad with Lavender & Fresh Herb Marinade
Serves: 4 | Cook Time: 25 minutes | Prep Time: 25 minutes | Total Time: 50 minutes
Description
Lavender in a salad may seem unconventional, but its fragrant floral notes pair wonderfully with sweet garlic, orange, and a variety of wild herbs. This vibrant, herb-infused chicken salad is a perfect dish for spring and summer, offering a delightful balance of flavors. The addition of polenta not only makes it filling but also adds a rich, creamy texture that complements the fresh ingredients. A versatile dish that’s easy to prepare, yet full of flavor, this Grilled Chicken Salad with Lavender & Fresh Herb Marinade is ideal for brunch, a light dinner, or a satisfying salad that’s both refreshing and substantial.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breasts | 4 |
| Polenta | 3 3/4 cups |
| Butter | 1 tbsp |
| Lettuce (mixed greens or baby spinach) | 4 cups |
| Cherry tomatoes | 12 |
| Garlic (minced) | 6 cloves |
| Honey | 2 tbsp |
| Olive oil | 2 tbsp |
| Fresh thyme | 2 sprigs |
| Fresh marjoram | 2 sprigs |
| Orange zest | 2 tsp |
| Salt | 2 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 539.1 kcal |
| Total Fat | 24.2 g |
| Saturated Fat | 9.6 g |
| Cholesterol | 105.7 mg |
| Sodium | 595.9 mg |
| Carbohydrates | 42.5 g |
| Fiber | 6.2 g |
| Sugars | 8.8 g |
| Protein | 40 g |
Instructions
-
Prepare the Marinade:
Begin by stripping the lavender flowers from their stems and placing them in a mixing bowl. Add the finely grated orange rind, minced garlic, honey, and salt. Pour in the olive oil and stir in the fresh thyme and marjoram. Mix thoroughly until all ingredients are combined into a fragrant, aromatic marinade. -
Marinate the Chicken:
Take the chicken breasts and make deep slashes across the top to help the marinade penetrate the meat. Spread the prepared lavender mixture generously over each chicken breast, ensuring even coverage. Place the marinated chicken in the refrigerator and let it sit for at least 20 minutes to absorb all the lovely herbaceous flavors. -
Cook the Polenta:
While the chicken marinates, prepare the polenta. In a heavy-bottomed saucepan, bring the chicken stock to a boil over medium heat. Gradually whisk in the polenta, stirring continuously to prevent lumps. Continue stirring until the polenta thickens, which should take around 2 to 3 minutes. Once thickened, turn off the heat and pour the polenta onto a buttered tray, spreading it out evenly to a depth of about 1 inch. Let it cool and firm up. -
Grill the Chicken:
Preheat your broiler to medium heat (if you’re using a barbecue, allow the embers to settle to a steady glow). Place the marinated chicken breasts on the grill or under the broiler. Grill the chicken for approximately 15 minutes, turning once, until the meat is fully cooked and golden brown on the outside. The internal temperature should reach 165°F (75°C). -
Prepare the Polenta Cubes:
Once the polenta has cooled and set, cut it into 1-inch cubes using a wet knife. These cubes will add a crunchy, golden texture when fried. -
Fry the Polenta:
Heat a large frying pan over medium-high heat and add the butter. Once the butter has melted and begun to sizzle, carefully add the polenta cubes to the pan. Fry them, turning occasionally, until they are golden brown and crispy on all sides. This should take about 5 minutes. -
Assemble the Salad:
While the chicken is grilling and the polenta is frying, wash the salad leaves thoroughly and dry them with a salad spinner. Divide the fresh greens among 4 large plates, arranging them in a nice even layer. Slice the grilled chicken breasts into thin strips and place them over the bed of lettuce. Scatter the fried polenta cubes across the salad and garnish with fresh cherry tomatoes. For an added touch of elegance, sprinkle sprigs of lavender over the top. -
Serve and Enjoy:
Season the salad with a little extra salt and freshly cracked black pepper to taste. Serve immediately, and enjoy the bright, aromatic flavors of this beautifully balanced Grilled Chicken Salad with Lavender & Fresh Herb Marinade.
Tips for Success
- Chicken Variations: While boneless skinless chicken breasts are used here, you can easily substitute them with thighs for a richer, juicier result. Just adjust the cooking time accordingly.
- Polenta Substitutes: If you don’t have polenta, you can use couscous or quinoa as an alternative. Both options will provide a similar texture to complement the chicken and salad.
- Herb Variations: If you don’t have fresh thyme or marjoram, feel free to experiment with other herbs like rosemary, oregano, or basil. Each will add its own unique flavor to the marinade.
- Serving Suggestions: For a heartier meal, pair this salad with a glass of chilled white wine, such as a Sauvignon Blanc, or serve it alongside some warm crusty bread.
Why You’ll Love This Recipe
This Grilled Chicken Salad with Lavender & Fresh Herb Marinade brings together an unexpected combination of ingredients that works beautifully. The floral notes of lavender, combined with the citrusy orange zest, sweet honey, and earthy herbs, create a marinade that perfectly complements the tender chicken. The crispy fried polenta adds texture and richness, while the fresh salad base and cherry tomatoes balance the dish with lightness. It’s a refreshing yet filling salad that is perfect for a light summer meal, making it a true standout for any occasion.
Keywords: Chicken, Poultry, Meat, Spring, Summer, Savory, Brunch, < 60 Mins, Beginner Cook, Easy
