Grilled Lavender Chicken on ArugulaPosted: Updated:
For the rub:
1 Tbsp. dried lavender blossoms
1-1/2 tsp. grated lemon zest
1 tsp. coarse salt
1 tsp. coarsely cracked black pepper
1 Tbsp. olive oil
4 boneless chicken breasts
For the dressing:
1/4 cup lemon juice
1 Tbsp. honey (preferably lavender honey)
1 Tbsp. chopped fresh tarragon
1 tsp. dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper to taste
4 cups arugula
For the rub: Combine lavender, lemon zest, salt and pepper in a mortar and pestle and grind to a fine powder. Stir in the olive oil to form a paste. Smear the paste on both sides of the chicken. Cover and refrigerate for at least 1 hour or up to 4 hours.
Prepare a barbecue to medium-high heat; alternatively, cook the chicken in a grill pan on the stovetop over medium-high heat.
For the dressing: Whisk together the lemon juice, honey, tarragon and mustard in a small bowl. Gradually whisk in the olive oil and season to taste with salt and pepper.
Grill the chicken for about 4 minutes per side, or until cooked through. Transfer to a cutting board. Cut the chicken crosswise into 1-inch strips.
Toss the arugula with the dressing and divide among serving plates. Arrange chicken on the arugula and serve immediately.