Grilled Cinnamon Chicken & Fig Salad
- Ready In:
- 33mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Chicken
- 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
-
Salad
- 1 eggplant, sliced (aubergine)
- olive oil
- 8 leaves radicchio
- 6 figs, halved
-
Dressing
- 1⁄3 cup lemon juice
- 2 tablespoons honey
- 2 tablespoons marjoram leaves
- cracked black pepper
directions
- 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!
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RECIPE SUBMITTED BY
They say if you love food, you can cook - also helps to be able to follow a recipe.
I LUV COOKING!!!
And even better hubby luvs to eat what I cook - thoroughly enjoy watching him enjoy!
We eat very healthy, lots of salmon, stir-fries, pastas (not too many creamy sauces) & salads. Also love thai & mediterranean styles of cooking.
Our favourite restraurant is a small local one called Katmandu (Nepalese) & it's owner Kiron is lovely. The food is fabulous - for those who haven't tried Nepalese, it's not as (hot) spicy as Indian, but uses lots of garlic & spices (& my fav.herb coriander!)