Chicken salad with eggplant, tomatoes and greens
4 servings
45 minutes
This exquisite chicken salad with eggplants, tomatoes, and herbs is a harmony of French culinary flavors. Tender fried chicken fillet combines with the softness of aromatic eggplants, the sweetness of tomatoes, and the light spiciness of sautéed onions with garlic. Dressed with olive oil and balsamic vinegar, it acquires a refined sweet-sour note that highlights its rich taste. The dish is perfect as a light summer dinner or for a festive table, bringing a touch of Mediterranean freshness. With its balance of vegetables, meat, and herbs, it is not only delicious but also nutritious, ideal for gastronomy enthusiasts.
1
Slice the chicken fillet and fry in olive oil until golden brown.
- Poussin fillet: 200 g
- Olive oil: 50 ml
2
Slice the onion into rings and sauté in the oil left from the chicken with garlic.
- Onion: 1 head
- Garlic: 1 clove
3
Slice the eggplants, salt them, and fry.
- Eggplant: 200 g
- Salt: to taste
4
Combine meat with eggplants and onions. Add tomatoes sliced into rings.
- Poussin fillet: 200 g
- Eggplant: 200 g
- Onion: 1 head
- Tomatoes: 1 piece
5
Dress the salad with olive oil and balsamic vinegar. Add salt and pepper.
- Olive oil: 50 ml
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Sprinkle the finished salad with chopped greens.
- Salt: to taste