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Chicken Salad with Eggplant and Tomato

Chicken Salad with Eggplant and Tomato: 6 Flavors to Savor

A refreshing chicken salad featuring roasted eggplant and ripe tomatoes.

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

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 medium eggplant, diced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced eggplant with olive oil, salt, and pepper.
  3. Spread the eggplant on a baking sheet and roast for 20 minutes until tender.
  4. In a large bowl, combine shredded chicken, roasted eggplant, cherry tomatoes, red onion, and basil.
  5. Drizzle balsamic vinegar over the salad and mix well.
  6. Serve immediately or chill before serving.

Notes

  • Use grilled chicken for added flavor.
  • Adjust seasoning according to your taste.
  • Can be served on a bed of greens.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting and mixing
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: Chicken Salad, Eggplant Salad, Tomato Salad