Warm salad with chicken, eggplant and tomatoes

Step-by-step preparation

Cooking time: 1 hr

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.

2. STEP 2

   

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

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.

4. STEP 4

   

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

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 fillet 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 frying pan.

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

   Wash the parsley and basil, dry and finely chop.

9. STEP 9

   

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

10. STEP 10

    

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

11. STEP 11

    

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

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!

Comments on the recipe

Corason

18.09.2023

4.8

I found an interesting salad on my favorite website. The original combination of baked chicken with fried eggplant and stewed tomato delighted me. I immediately went to prepare a dish for dinner. Unfortunately, I didn't have any cheese. I marinated chicken fillet in smoked paprika and dried basil. I baked it in foil for 25 minutes at 180 C. I cut the eggplant into circles, I like it better this way. Fry the eggplants until golden brown and add the tomatoes. I simmered everything together for 1 minute as described in the recipe. I put the vegetables on a plate and added the baked chicken meat, cutting it into slices. Warm salad with chicken, eggplant and tomatoes was immediately served. The salad turned out very tasty. It is aromatic, filling and appetizing. Great recipe. Thanks to the author)

TanyaGorbach

18.09.2023

4.7

Don't you need to salt the eggplants? don't they taste bitter afterwards?