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
- Place the honey, cinnamon, mustard, lemon juice, cumin, paprika & oil in a bowl & whisk to combine.
- Pour over chicken, cover & place in the fridge for 20 minutes.
- Place lemon juice, honey, marjoram & pepper in a small saucepan over low heat & cook for 2 minutes or until mixture is warmed through.
- Brush the egg plant with olive oil & cook on pre-heated char-grill or barbeque for 2 monutes on each side.
- Set aside.
- Place radicchio leaves on serving plates.
- 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.
- To serve, place eggplant & fig halves on salad leaves, then slice the chicken into 3-4 pieces & place on top of salad.
- 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)