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.
