Lavender Chicken on the Grill with Tangerine-dressed Raw Summer Vegetables
Chicken & Poultry Rub
2 boneless, skinless chicken breasts, pounded to 1/4 inch thick
2 tsp dry rosemary
2 tsp lavender
2 tsp oregano
1 tsp salt
1 medium zucchini
1 yellow patty pan squash
2 C baby kale (or other hearty salad green, or blanched mature chopped kale)
Juice of 1/2 orange (about 2-4 Tbsp)
1 tsp olive oil
1 clove garlic, minced
1/2 tsp salt
Chop your zucchini julienne (matchsticks) and use a mandolin on your patty pan squash to create discs. Set aside.
Grind all spices in a coffee grinder or with a mortar & pestle and dress your pounded chicken generously. Use olive oil spray to briefly coat each side, or alternatively, rub with olive oil prior to applying spice rub. Get your grill ready.
Whisk all dressing ingredients together and toss your kale in it, placing it in warmed salad bowls. In the remaining dressing, toss the summer squash and place 2/3rds of it on top of the kale, gently mixing in avocado slices.
When chicken is done cooking on the grill (or in a cast iron in a pan with a lid, or however you’d like to do it!), slice in 2 inch pieces and layer with remaining squash and avocado in bowls.