Grilled chicken, fig and rocket salad

Ingredients

• 4 chicken breasts
• juice of 1 lemon
• 1 tbsp brown sugar
• 1 tbsp dark soy
• fresh ice-berg lettuce
• fresh rocket
• 4 figs - quartered
• pine-nuts toasted
• a few anchovies
• 4 small onions - peeled and halved
• 3-4 small day old bread rolls
• Verlaque Chili Oil
• salt/pepper
• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 clove garlic - minced
• salt/pepper
• ½ cup Parmesan cheese
• a little milk to thin the sauce

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Preparation

• Slice the chicken breasts in thinner strips. In a plastic bag, mix the lemon juice, sugar and soy. Add all the chicken pieces and allow to marinade for at least 30 minutes.
• Heat up your griddle pan and grill the chicken pieces very quickly on both sides. while doing that, you can add the onions and grill them too. Season with salt and pepper and keep aside.
• Slice the bread rolls in thin slices and drizzle with Verlaque Chili Oil. Roast in a hot oven until golden and crispy. To assemble the salad, lay the lettuce and rocket in the bottom of a beautiful salad platter and start building your salad with the various ingredients.
• Finish off with the toasted pine nuts. Mix all the ingredients together with a whisk and drizzle lavishly over the salad just before serving.

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