Peel and cut the onion into wedges or rings. Sprinkle generously with lemon juice. Let them marinate for 15 minutes. Halve the artichoke hearts. Cut the courgette and aubergine into slices and the pepper into strips.
Drizzle the veg with olive oil, season with salt and pepper and sprinkle with the oregano. Heat the griddle until really hot and char the veg on both sides. Dry fry the pine nuts in a frying pan until just lightly toasted.
Fry the fillet pieces according to the instructions on the packaging. Divide the rocket leaves into bowls and add the grilled vegetables, pickled onions, artichoke hearts and marinated chicken pieces. Finally, add some balsamic vinegar and a few pine nuts to your salad and you're good to go.