Salad with chicken, baked eggplant and soft cheese with cherry tomatoes
6 servings
45 minutes
This salad is the embodiment of harmony in flavors and textures, combining juicy chicken, roasted eggplants, zucchini, tender feta cheese, and sweet cherry tomatoes. Its roots trace back to Russian cuisine, where simple yet rich flavor combinations are appreciated. The lightness and freshness of the dish make it an ideal choice for a summer dinner or festive table. Fried chicken adds a rich aroma to the salad while the roasted vegetables provide a subtle smoky note. Feta contributes creaminess and tenderness while cherry tomatoes add a juicy tanginess. Olive oil brings all the ingredients together creating a perfect balance. The salad is served immediately after preparation to enjoy its freshness and richness of flavors. A magnificent choice for those who love light yet nutritious dishes!
1
Fry the chicken fillet in a small amount of oil with the addition of soy sauce (1-2 tablespoons).
- Chicken breast: 2 pieces
- Soy sauce: to taste
2
Cut the eggplants into cubes, salt them, drizzle with olive oil, and bake in an air fryer (or on a grill).
- Eggplants: 1 piece
- Olive oil: 5 tablespoon
- Salt: to taste
3
Do the same with the zucchini.
- Zucchini: 1 piece
4
Cut the cheese into cubes and the cherry tomatoes in half.
- Feta cheese: 200 g
- Cherry tomatoes: 300 g
5
Place the chicken, vegetables, and soft cheese on a large plate. Drizzle everything with olive oil, gently mix to avoid damaging the structure of the cheese and vegetables. Serve immediately!
- Chicken breast: 2 pieces
- Eggplants: 1 piece
- Zucchini: 1 piece
- Feta cheese: 200 g
- Cherry tomatoes: 300 g
- Olive oil: 5 tablespoon