Honey Lavender Chicken Breast Sandwich


Yesterday morning I took my German Shepard, Remington, on a 4 mile walk.  When I take him with me, I have a different route than I normally take.  I love spending the time with him on our walk, he’s such a good boy and it’s our special time together.  While we walk, I always take notice of the pretty flowers along the way.  Yesterday, I happened to walk past someone’s lavender in their front garden.  I absolutely love the scent of lavender.  I love the dried lavender in bunches, or the fresh lavender – I love it in soap, I love it in candles.  I just plain love it. It is such a calming scent to me. It may go back to a trip to the spa I took with my very dear friend, Ethel, years ago.  We each bought a lavender vanilla candle after our treatments and I remember that candle like it was yesterday.  Unfortunately, that spa is no longer around so I can’t repurchase that fabulous candle.

Seeing the lavender on my walk yesterday reminded me of a bag of culinary lavender I have in my spice cabinet and got me thinking about what I could make for dinner to include this wonderful herb.  I decided on grilled chicken sandwiches.  I mixed together kosher salt, dried basil and lavender.  Then, for my sauce for the sandwich, I mixed together light mayo, dijon mustard, honey and lavender.


I served my sandwich on a rustic bread (that I toasted) with thinly sliced red onion, lettuce and white (low fat) cheddar.


  • 3 chicken breasts
  • 6 slices rustic bread, toasted
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon lavender (make sure you use culinary lavender)
  • olive oil
  • red onion, thinly sliced
  • lettuce
  • low fat white cheddar cheese


Pat dry your chicken breasts.  Mix together kosher salt, basil and lavender in a bowl. Sprinkle this mixture on both sides of your chicken.  Coat your grill pan (or outdoor grill) with a drizzle of olive oil.  Grill chicken until internal temperature reaches 165 degrees.

Ingredients for Sauce

  • 1/4 cup light mayo
  • 1/8 cup dijon mustard
  • 1/8 cup honey
  • 1/8 teaspoon lavender


Mix together and slather on both slices of your rustic bread.  Place chicken on bottom half, top with sliced red onion and lettuce.  Add cheese.  Enjoy!

Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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