Grilled Cinnamon Chicken & Fig Salad

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

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.
5. Set aside.
6. Place radicchio leaves on serving plates.
7. 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.
8. To serve, place eggplant & fig halves on salad leaves, then slice the chicken into 3-4 pieces & place on top of salad.
9. Pour dressing over chicken & salad - ENJOY!

honey, ground cinnamon, mustard, lemon juice, cumin, ground paprika, olive oil, chicken, eggplant, olive oil, radicchio, lemon juice, honey, marjoram leaves, cracked black pepper

Taken from www.food.com/recipe/grilled-cinnamon-chicken-fig-salad-359750 (may not work)