Baba Ghanoush Chicken Salad
Ingredients
- 1 large eggplant, cut crosswise into 1-inch-thick slices
- 6 Tbsp olive oil, divided
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp salt-free Greek seasoning
- 2 Tbsp lemon juice
- 2 Tbsp tahini (sesame seed paste)
- 2 cloves garlic, crushed
- ¼ tsp salt
- ¼ tsp pepper
- 1 head green leaf lettuce, chopped
- 1 English cucumber, cut into half moons
- 1 cup grape tomatoes, halved
- 1 cup chopped giardiniera (pickled vegetable medley, such as Mezzetta)
- ½ cup chopped fresh flat-leaf parsley
- 1 (15.5-oz) can chickpeas, drained and rinsed
Instructions
- Preheat grill or grill pan to medium-high heat. Brush eggplant with 2 Tbsp oil. Sprinkle chicken with seasoning.
- Grill chicken 6 to 7 minutes per side or until done. Grill eggplant 5 minutes per side or until tender and grill marks appear. Cut chicken and eggplant into ½-inch pieces.
- Whisk together ¼ cup oil, lemon juice, tahini, garlic, salt, and pepper.
- Toss together eggplant, chicken, lettuce, cucumber, tomatoes, giardiniera, parsley, and chickpeas. Divide among 6 shallow bowls. Drizzle with tahini mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
398
|
398
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 958 | 958 |
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