Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 medium eggplant, roasted and diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplant and place it on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast eggplant for 20-25 minutes until tender.
- In a large bowl, combine chicken, roasted eggplant, tomatoes, onion, basil, and feta.
- In a small bowl, whisk together olive oil and balsamic vinegar.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Use leftover chicken for quicker preparation.
- Adjust seasoning according to your taste.
- Can be served on a bed of greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken Salad with Eggplant