Grilled Chicken Salad With Lavender & Fresh Herb Marinade

• 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

1. 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.
2. Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
3. 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.
4. Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
5. 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.
6. Cut the polenta into 1 inch cubes with a wet knife.
7. Heat the butter in a large frying pan and fry the polenta until golden brown.
8. Wash the salad leaves and spin dry, divide among 4 large plates.
9. 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.

chicken breasts, chicken stock, polenta, butter, spinach, s lettuce, fresh lavender, cherry tomatoes, salt, lavender marinade, fresh lavender flowers, orange rind, garlic, honey, olive oil, thyme, marjoram

Taken from www.food.com/recipe/grilled-chicken-salad-with-lavender-fresh-herb-marinade-94974 (may not work)