Step 1

Combine vinegar, oregano, garlic, half the paprika and one-third of the oil in a bowl. Add chicken and onion. Stir to coat.

Step 2

Combine the passata and remaining paprika in a bowl.

Step 3

Preheat a barbecue grill or chargrill on medium-high. Cook the chicken and onion on grill, turning once, for 5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.

Step 4

Preheat grill on high. Cut bread into wedges. Place on a baking tray. Drizzle over the remaining oil. Cook under grill for 2 minutes or until toasted. Spread the passata mixture over the bread.

Step 5

Divide the spinach, bread, chicken and the onion among serving plates. Serve with the garlic dip.