Warm chicken salad with eggplant and tomatoes

4 servings
1 hour

How to make a warm chicken salad? Since the salad must 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 to your choice. I have this balsamic vinegar, salt and ground pepper. You can replace balsamic with lemon or lime juice, add ground Provence or Italian herbs instead of salt. The main thing is that you like the gas station.

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

Now you can start cooking the salad itself. Tomatoes for this recipe are better to take small, but strong. To keep them in shape at all stages of preparation. Plum or cherry are suitable. Feta can be replaced with any other cheese: mozzarella, brynza, Adyghe cheese, curd or melted cream.

Wash the chicken fillet, dry. Brush it with 1 tbsp olive oil and sprinkle with spices.

Wrap the fillet in foil and bake in the oven at 180 ° C for about 30 minutes until cooked through. Leave the chicken fillet in the cooling oven as it should be warm when served. Baking in the oven can be replaced with cooking or frying chicken in a pan.

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

Wash the aubergines, dry and also cut into medium slices.

Wash the parsley and basil, dry and chop finely.

In a pan, heat the remaining olive oil and fry the aubergines, stirring occasionally, until golden.

Place the tomatoes in the pan to the aubergines and warm everything together for 1 minute.

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

Put the lettuce leaves mixed with tomatoes, aubergines and chicken pieces on the dish. Crush the feta on top. Pour the salad over the dressing and serve. Enjoy your meal!