Baba Ghanoush Chicken Salad
Ingredients
- 1 small eggplant, cut crosswise into 1-inch-thick slices
- 3 Tbsp olive oil, divided
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp salt-free Greek seasoning
- 1 Tbsp lemon juice
- 1 Tbsp tahini (sesame seed paste)
- 1 clove garlic, crushed
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ head green leaf lettuce, chopped
- ½ English cucumber, cut into half moons
- ½ cup grape tomatoes, halved
- ½ cup chopped giardiniera (pickled vegetable medley, such as Mezzetta)
- ¼ cup chopped fresh flat-leaf parsley
- ¾ cup chickpeas, drained and rinsed
Instructions
- Preheat grill or grill pan to medium-high heat. Brush eggplant with 1 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 2 Tbsp oil, lemon juice, tahini, garlic, salt, and pepper.
- Toss together eggplant, chicken, lettuce, cucumber, tomatoes, giardiniera, parsley, and chickpeas. Divide among 3 shallow bowls. Drizzle with tahini mixture.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
390
|
390
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 945 | 945 |
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