Grilled Lavender Chicken on Arugula

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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. 

Serves  4

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.