Grilled Cinnamon Chicken & Fig Salad

  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)

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