Grilled Chicken Salad With Lavender & Fresh Herb Marinade - cooking recipe

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
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

Preparation

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.
Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
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.
Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
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.
Cut the polenta into 1 inch cubes with a wet knife.
Heat the butter in a large frying pan and fry the polenta until golden brown.
Wash the salad leaves and spin dry, divide among 4 large plates.
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.