This mouthwatering salad features eggplant and marinated grilled chicken as its main stars, and these ingredients work in perfect harmony, on a bed of fresh, crisp salad greens and roasted red bell pepper. The chicken is marinated to give it lots of flavors and the marinade is then cooked to kill any bacteria (from having been in contact with the raw chicken) and served as a sauce on top.

The eggplant is soaked in a lemon juice, garlic, and olive oil mixture to flavor it. If you do not have eggplant, you can use zucchini instead, or you can use some of each. Eggplant and zucchini do not have similar flavors, but they have similar textures and cooking times, and you can often swap one for the other in recipes.

If you are in a rush, you can forgo the marinating time, or shorten it to fifteen minutes, but if you have plenty of time, you might want to soak the chicken overnight in the marinade for a more intense flavor. You can also brush olive oil over the eggplant slices rather than using the lemon juice and garlic, for a cleaner eggplant flavor.

Grilled Eggplant and Chicken Salad Recipe
Summary: This beautiful looking salad includes eggplant, chicken, red bell pepper, and tasty garlic, lemon and parsley marinade to infuse your ingredients with heaps of flavor.

Recipe type: Salad
Serves: 8
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

Ingredients

3 lbs boneless chicken breast
3 quartered eggplants
¼ cup coarsely chopped parsley
Juice of ½ lemon
8 chopped garlic cloves
Olive oil, as needed
Salt and black pepper, to taste
1 package mixed salad leaves
1 jar roasted red bell pepper strips
For the Marinade:
3 chopped garlic cloves
¼ cup coarsely chopped parsley
¼ cup olive oil
Juice of ½ lemon
1 tablespoon brown sugar
Salt, cumin, black pepper, paprika, and curry powder, to taste

Instructions

  • Cut the eggplants into long diagonal slices.
  • Cut the chicken breasts into ½ inch thick strips.
  • Combine the eggplant slices with the garlic, lemon juice and parsley, as well as a little olive oil and a little salt and black pepper.
  • Set the eggplant mixture aside.
  • Combine the marinade ingredients and pour the marinade over the chicken.
  • Refrigerate for at least an hour.
  • Preheat a grill to moderately hot.
  • Remove the chicken from the marinade and put the marinade in a saucepan.
  • Simmer it for 5 minutes to make the sauce.
  • Grill the eggplant and chicken until golden on one side, with grill marks.
  • Flip them over and cook until the eggplant is tender and the chicken is cooked through and firm to the touch.
  • The eggplant will probably be done first, but it depends how thick you have made the strips.
  • Divide the salad leaves and roasted red bell pepper strips between 8 serving plates.
  • Top each one with some chicken and eggplant.
  • Drizzle the warm sauce over the top.
eggplant and marinated chicken

You can see from the photo how the grill marks add extra appeal to this chicken salad recipe, and the bright red of the roasted bell pepper looks excellent as well. This is a tasty dish which smells and tastes fantastic. It is best to serve this chicken salad recipe while the chicken and eggplant are still warm from the grill. You can either divide the salad between serving plates or even serve it on one large platter so people can serve themselves. This makes a delicious lunch or dinner, especially when accompanied by some crusty bread.