Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Grilled chicken salad with roasted capsicum and fig vinaigrette

Salad 20 Mins Prep · 45 Mins Cook

Preheat the oven at 200°C, gas mark 6.
To make the grilled chicken, mix the yoghurt, turmeric, paprika, minced garlic, salt and black pepper in a large bowl. Add in the chicken and allow to marinate for 20 minutes or overnight.
Meanwhile, quarter and deseed the capsicum. Place the pieces on a baking sheet, drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30 minutes. Remove from the oven and place in an airtight container until cooled. Once cool, peel and slice into thin strips.
In a medium-sized griddle pan, heat a little olive oil over a high heat. Place the chicken breasts in the pan and cook for 2 minutes on one side. Flip and cook for 1 minute. Cover the pan, lower the heat and allow the chicken to cook for a further 10 minutes. Add the nigella seeds, toss to coat the chicken. Turn off the heat and leave the chicken to rest for 10 minutes. Once rested, slice and keep aside.
To make the dressing, whisk together 125ml olive oil, balsamic vinegar, mustard, honey, fig preserve, salt and pepper until they have emulsified.
Wash and dry the baby spinach. Cube the feta. Lightly toast the pine nuts in a dry pan.
When ready to serve, toss the roasted capsicum, baby spinach and feta cheese with 2 tablespoons of the dressing. Transfer to a large platter, place the chicken on top and scatter over the toasted pine nuts.