8 Lovely Lavender Recipes: Lavender-Marinated Chicken and Mizuna Salad with Kiwi-Lavender Vinigairette

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<em>Serves 4</em>
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<br />
For a refreshing summer salad, add lavender to a chicken marinade and combine it with kiwi in a vinaigrette splash for a meal you won’t soon forget.</p>
<p>• 2 tablespoons olive oil<br />
• 1/4 cup finely chopped onion<br />
• 2 tablespoons fresh lavender buds<br />
• 2 fresh kiwi fruit, peeled and mashed<br />
• 1 cup orange juice<br />
• 4 chicken breasts<br />
• 4 tablespoons fresh lime juice<br />
• 1/2 cup olive oil<br />
• 4 cups mixed salad greens<br />
• Salt, to taste</p>
<p>1. In a small skillet, heat the 2 tablespoons oil; add the onion and cook over medium-low heat until very soft, about 15 minutes.</p>
<p>2. Remove from heat and spoon into a large, shallow baking dish. Stir in the lavender, kiwi, and orange juice; whisk to combine.</p>
<p>3. Lay chicken breasts in marinade, cover, and set aside in refrigerator for 3 to 4 hours, turning occasionally.</p>
<p>4. Lift chicken breasts from the marinade and place them in a lightly oiled baking pan. Cover with foil and bake at 350°F for 45 to 50 minutes, or until juices run clear and chicken is cooked through.</p>
<p>5. Remove from the oven and cool to room temperature. Slice into strips.</p>
<p>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.</p>
<p>7. Strain into a small bowl, discarding solids. Whisk in the lime juice and 1/2 cup olive oil, season with salt, and set aside to cool to room temperature.</p>
<p>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.</p>
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<strong>8 Lovely Lavender Recipes</strong>
</a>.</p>

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