Grilled Chicken Salad with Lavender & Fresh Herb Marinade

The first time I tasted lavender in a savory dish, I was skeptical. My grandmother, a true eccentric in the best way, had sprinkled dried lavender buds into a simple vinaigrette. The floral aroma mingled with the peppery bite of arugula and the sweetness of roasted beets, creating a symphony of flavors that completely transformed my perception of the herb. That unexpected, delightful combination sparked a lifelong fascination with the possibilities of using lavender in cooking – a fascination that led me to this Grilled Chicken Salad, where its subtle perfume elevates a classic dish to something truly special.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 4 salads
• Dietary Type: Gluten-Free

Ingredients

• 4 boneless, skinless chicken breasts
• 3 3/4 cups chicken stock
• 1 cup fine polenta
• 4 tablespoons butter
• 1 lb baby spinach
• 6 ounces lamb’s lettuce
• 8 sprigs fresh lavender
• 12 cherry tomatoes, halved
• Salt and black pepper to taste

Lavender Marinade

• 6 fresh lavender flowers
• 2 teaspoons finely grated orange rind
• 2 cloves garlic, crushed
• 2 teaspoons honey
• 2 tablespoons olive oil
• 2 teaspoons freshly chopped thyme
• 2 teaspoons freshly chopped marjoram

Equipment Needed

• Heavy saucepan
• Buttered tray (approximately 1 inch deep)
• Grill or broiler
• Large frying pan
• Large plates

Instructions

1. To prepare the lavender marinade, carefully strip the lavender flowers from their stems. In a medium bowl, combine the lavender flowers, orange rind, crushed garlic, honey, and a pinch of salt. Add the olive oil, freshly chopped thyme, and freshly chopped marjoram. Mix well to combine all ingredients.
2. Slash the chicken breasts deeply with a sharp knife. This helps the marinade penetrate the meat and ensures even cooking. Spread the lavender marinade generously over the chicken, ensuring that it gets into all the slashes.
3. Cover the marinated chicken and refrigerate for at least 20 minutes. The longer it marinates, the more flavorful it will be. However, don’t marinate for more than a few hours, as the acidity of the marinade can start to break down the chicken’s texture.
4. While the chicken is marinating, prepare the polenta. In a heavy-bottomed saucepan, bring the chicken stock to a rolling boil over medium-high heat.
5. Reduce the heat to low and slowly pour the polenta into the boiling chicken stock in a steady stream, stirring constantly with a whisk or wooden spoon. Continue stirring until the polenta thickens and pulls away from the sides of the pan. This should take approximately 2 to 3 minutes. Be vigilant and stir continuously to prevent lumps from forming.
6. Once the polenta is cooked, turn it out onto a buttered tray, spreading it evenly to a depth of about 1 inch. Allow the polenta to cool completely. This will take about 30 minutes at room temperature, or you can speed up the process by placing it in the refrigerator.
7. Preheat your broiler to medium heat. Alternatively, if using a barbecue grill, allow the embers to settle to a steady glow – you want medium heat for cooking the chicken.
8. Grill the chicken breasts for approximately 15 minutes, turning once halfway through, or until cooked through. The internal temperature should reach 165°F (74°C). Let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
9. Once the polenta has cooled and solidified, use a wet knife to cut it into 1-inch cubes. Wetting the knife prevents the polenta from sticking and makes for cleaner cuts.
10. Heat the butter in a large frying pan over medium heat. Once the butter is melted and the pan is hot, add the polenta cubes and fry until golden brown on all sides. This will take about 5-7 minutes. Turn the cubes carefully to ensure even browning.
11. While the polenta is frying, wash the baby spinach and lamb’s lettuce thoroughly and spin dry to remove excess water.
12. Divide the salad leaves evenly among four large plates.
13. Slice each grilled chicken breast into thin strips and arrange them over the salad.
14. Scatter the fried polenta cubes among the salad. Garnish with sprigs of fresh lavender and halved cherry tomatoes. Season with salt and black pepper to taste.
15. Serve immediately and enjoy.

Expert Tips & Tricks

• For an extra layer of flavor, try adding a squeeze of fresh orange juice to the lavender marinade.
• If you don’t have fresh lavender, you can use dried lavender buds. However, use them sparingly as dried lavender can be quite potent. Start with half the amount and adjust to taste.
• To prevent the polenta from sticking to the pan while frying, make sure the pan is hot and the butter is melted before adding the polenta cubes.
• If you prefer a vegetarian option, you can substitute the chicken with grilled halloumi cheese or firm tofu.

Serving & Storage Suggestions

Serve this Grilled Chicken Salad immediately for the best flavor and texture. The warm grilled chicken and crispy polenta are best enjoyed fresh. If you have leftovers, store the chicken and polenta separately from the salad leaves in airtight containers in the refrigerator. The chicken and polenta can be reheated in a frying pan or microwave. Reheat only the amount you plan to eat, as reheating too many times can affect the texture. Leftovers should be consumed within 2-3 days. The salad leaves are best enjoyed fresh and may wilt if stored for too long.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	539 kcal	27%
Total Fat	24.2 g	37%
Saturated Fat	9.6 g	48%
Cholesterol	105.7 mg	35%
Sodium	595.9 mg	25%
Total Carbohydrate	42.5 g	14%
Dietary Fiber	6.2 g	25%
Sugars	8.8 g	N/A
Protein	40 g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Replace the chicken with grilled portobello mushrooms marinated in a balsamic vinaigrette. Use vegetable stock instead of chicken stock for the polenta and substitute the butter with olive oil.
• Herb Variations: Feel free to experiment with different herbs in the marinade. Rosemary, oregano, or sage would all be delicious additions.
• Citrus Twist: Try using lemon or grapefruit zest instead of orange zest for a different citrus note.
• Cheese Addition: Crumble some goat cheese or feta cheese over the salad for a tangy and creamy element.

FAQs (Frequently Asked Questions)

Q: Can I make the polenta ahead of time?
A: Yes, absolutely! Making the polenta ahead of time is a great way to save time on the day you plan to serve the salad. Simply cook the polenta, spread it on a tray, and refrigerate it. You can then cut it into cubes and fry it when you’re ready to assemble the salad.

Q: Can I use dried lavender instead of fresh lavender?
A: Yes, you can, but use it sparingly as dried lavender can be quite potent. Start with half the amount and adjust to taste.

Q: How do I know when the chicken is cooked through?
A: The best way to check if the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast. The internal temperature should reach 165°F (74°C).

Q: Can I grill the polenta instead of frying it?
A: Yes, you can grill the polenta for a healthier option. Brush the polenta cubes with olive oil and grill them over medium heat until they are heated through and have grill marks.

Q: What other salad greens can I use?
A: Feel free to use any salad greens you enjoy. Mixed greens, romaine lettuce, or even kale would be great additions to this salad.

Final Thoughts

This Grilled Chicken Salad with Lavender & Fresh Herb Marinade is more than just a salad; it’s an experience. The subtle floral notes of lavender, the savory grilled chicken, and the crispy polenta create a harmonious blend of flavors and textures that will tantalize your taste buds. I encourage you to give this recipe a try and discover the magic of lavender in savory cooking. Feel free to share your feedback and any variations you come up with – I’d love to hear how it turns out! This salad pairs perfectly with a crisp white wine or a refreshing iced tea, making it the perfect meal for a warm summer day.