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🍽️ Smoked chicken with eggplant salad

337 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly.
  2. 2. Remove the tough stem ends from the eggplants.
  3. 3. Slice the eggplants into round slices.
  4. 4. Sprinkle some salt over the eggplant slices.
  5. 5. Let the salted slices sit for about 15 minutes to draw out the bitter water.
  6. 6. Slice the chicken breast into thin pieces.
  7. 7. Wash the salad greens thoroughly.
  8. 8. Remove any woody or wilted leaves from the salad.
  9. 9. Dry the salad well or let it drain.
  10. 10. Peel the shallot.
  11. 11. Dice the shallot into very small cubes.
  12. 12. Mix the shallot cubes with balsamic vinegar.
  13. 13. Add lemon juice to the mixture.
  14. 14. Add honey to the mixture.
  15. 15. Add 4 to 5 tablespoons of olive oil to the mixture.
  16. 16. Stir everything well until the dressing is creamy.
  17. 17. Season the dressing with salt and pepper to taste.
  18. 18. Pat the eggplant slices dry with a kitchen towel.
  19. 19. Sprinkle pepper over the eggplant slices.
  20. 20. Sprinkle some salt over the eggplant slices.
  21. 21. Drizzle the remaining olive oil over the eggplant slices.
  22. 22. Preheat the grill.
  23. 23. Place the eggplant slices on the grill.
  24. 24. Grill the eggplants on the first side for about 4 to 6 minutes.
  25. 25. Turn the eggplant slices over.
  26. 26. Grill the eggplants on the second side for about 4 to 6 minutes.
  27. 27. Remove the grilled eggplants from the grill.
  28. 28. Place the eggplants on a serving plate.
  29. 29. Place the thin chicken breast slices on top of the eggplants.
  30. 30. Place the prepared salad on top of the chicken.
  31. 31. Drizzle the finished dish with the dressing.
  32. 32. Serve the dish immediately.

Nutrition per serving