Grilled Cinnamon Chicken & Fig Salad

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 2 teaspoons dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon ground paprika
• 1 tablespoon olive oil
• 4 chicken breast fillets
• 1 eggplant, sliced (aubergine)
• olive oil
• 8 leaves radicchio
• 6 figs, halved
• 1/3 cup lemon juice
• 2 tablespoons honey
• 2 tablespoons marjoram leaves
• cracked black pepper

Recipe

• 1 place the honey, cinnamon, mustard, lemon juice, cumin, paprika & oil in a bowl & whisk to combine.
• 2 pour over chicken, cover & place in the fridge for 20 minutes.
• 3 place lemon juice, honey, marjoram & pepper in a small saucepan over low heat & cook for 2 minutes or until mixture is warmed through.
• 4 brush the egg plant with olive oil & cook on pre-heated char-grill or barbeque for 2 monutes on each side. set aside.
• 5 place radicchio leaves on serving plates.
• 6 remove the chicken from the marinade, place on a preheted medium-high char-grill and cook for 4-5 minutes each side or until cooked through.
• 7 to serve, place eggplant & fig halves on salad leaves, then slice the chicken into 3-4 pieces & place on top of salad.
• 8 pour dressing over chicken & salad - enjoy!