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Lavender Marinated Chicken and Mizuna Salad w/ Kiwi-Lavender Vinigarette

2 tablespoons olive oil

1/4 c. finely chopped onion

2 tablespoons fresh lavender buds

1 c. orange juice

4 chicken breasts

4 tablespoons fresh lime juice

1/2 c. olive oil

4 cups mixed salad greens

salt, to taste

1.  In a small skillet, heat the 2 tablespoons oil; add the onion and cook over med. low heat until very soft, about 15 minutes.

2. Remove from heat and spoon into a large, shallow baking dish.  Stir in the lavender, kiwi and orange juice; whisk to combine.

3.  Lay chicken breasts in marinade, cover, and set aside in the refridgerator for 3-4 hours, turning occasionally.

4.  Lift chicken breasts from the marinade and place them in a lightly oiled baking pan.  Cover with foil and bake at 350 degrees for 45-50 minutes, or until juices run clear and chicken is cooked through.

5.  Remove from the oven and cool to room temp.  Slice into strips.

6.  To make the dressing, bring the orange-lavender-kiwi marinade to a boil in a small saucepan; reduce the heat and simmer until reduced to about 1/2 cup.

7.  Strain into a small bowl, discarding solids.  Whisk in the the lime juice and 1/2 cup olive oil, season with salt, and set aside to cool to room temperature.

8.  At serving time, place 1 cup salad greens in each of four salad bowls.  Top with sliced, cooked chicken and drizzle with lavender dressing.

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