Chicken and Eggplant Warm Salad

Seasonal, summer-autumn, bright and very tasty! Warm salad with chicken and eggplant will definitely attract the attention of all guests at the table. It looks so delicious that it is impossible to resist it! Treat yourself and your loved ones by preparing it for dinner or a holiday table.
cook time: 1h
Elijah Stroud
Chicken and Eggplant Warm Salad

Nutrition Facts (per serving)

175
Calories
12g
Fat
7g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Chicken fillet 300 g
Eggplant 300 g
Tomatoes 150 g
Feta 30 g
Olive oil 3 tbsp
Parsley to taste
Basil to taste
Dry spices to taste

Refueling:

Olive oil 3 tbsp
Balsamic vinegar 1 tbsp
Honey 1 tbsp
Ground black pepper 1 g

Recipe instructions

Step 1

Step 1
How to make a warm chicken salad? Since the salad should be served warm, the dressing must be prepared in advance. This dressing is based on honey and olive oil. And you can take everything else of your choice. I use balsamic vinegar, salt and ground pepper. You can replace the balsamic with lemon or lime juice, and add ground Provençal or Italian herbs instead of salt. The main thing is that you like the gas station.

Step 2

Step 2
Mix olive oil, balsamic vinegar, honey and ground black pepper. Whisk everything thoroughly with a whisk or fork until smooth.

Step 3

Step 3
Now you can start preparing the salad itself. For this recipe, it is better to take small but strong tomatoes. So that they retain their shape at all stages of cooking. Plum or cherry ones are suitable. You can replace feta with any other cheese: mozzarella, feta cheese, Adyghe cheese, cottage cheese or melted butter.

Step 4

Step 4
Wash the chicken fillet and dry. Grease it with 1 tbsp. l. olive oil and sprinkle with spices.

Step 5

Step 5
Wrap the fillet in foil and bake in the oven at 180°C for about 30 minutes until cooked. Leave the chicken in the cooling oven as it should be warm when served. You can replace baking in the oven with boiling or frying the chicken in a pan.

Step 6

Step 6
While the fillet is baking, wash the tomatoes, dry them and cut them into slices or circles.

Step 7

Step 7
Wash the eggplants, dry them and cut them into medium slices.

Step 8

Step 8
Wash the parsley and basil, dry and finely chop.

Step 9

Step 9
Heat the remaining olive oil in a frying pan and fry the eggplants, stirring occasionally, until golden brown.

Step 10

Step 10
Place the tomatoes in the pan with the eggplants and heat everything together for 1 minute.

Step 11

Step 11
Remove the hot chicken fillet from the foil and cut into thin slices.

Step 12

Step 12
Place lettuce leaves mixed with tomatoes, eggplant and chicken pieces on a plate. Crumble feta on top. Pour the dressing over the salad and serve. Bon appetit!

Additional rubrics

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