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Chicken Salad with Eggplant and Mint

Chicken Salad with Eggplant and Mint: 7 Reasons to Love It

A refreshing chicken salad featuring roasted eggplant and fresh mint.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 medium eggplant, diced
  • 1/4 cup fresh mint, chopped
  • 1/2 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Dice the eggplant and toss with olive oil, salt, and pepper.
  3. Spread the eggplant on a baking sheet and roast for 20 minutes.
  4. In a large bowl, combine the shredded chicken, roasted eggplant, and chopped mint.
  5. In a separate bowl, mix Greek yogurt and lemon juice.
  6. Pour the yogurt mixture over the chicken and eggplant, and mix well.
  7. Serve chilled or at room temperature.

Notes

  • Use leftover chicken for quicker preparation.
  • Adjust mint quantity based on preference.
  • This salad pairs well with pita bread.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: Chicken Salad, Eggplant, Mint, Healthy Salad