GRILLED CHICKEN AND FIG SALAD

2 chicken breast fillets
1 aubergine (eggplant) sliced
olive oil
8 raddichio leaves
6 figs halved

DRESSING
1/3 cup lemon juice
2 tablespoons honey
2 tablespoons marjoram leaves
Cracked black pepper

Brush chicken and aubergine with olive oil and cook on a preheated char grill or barbecue for 2 minutes on each side or until chicken is cooked through. Set aside. Place radicchio leaves on serving plates. Slice chicken and place on raddichio.