Chicken Salad with Roasted Eggplant, Bell Peppers, and Arugula
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Chicken Salad with Roasted Eggplant, Bell Peppers, and Arugula
Ingredients
- Chicken fillet - 1 piece
- Arugula - 1 bunch
- Tomatoes - 2 pieces
- Eggplants - 2 pieces
- Orange Bell Peppers - 2 pieces
- Meyer Lemon Juice - 1 tablespoon
- Malt Vinegar - 1 teaspoon
- Olive Oil - 3 tablespoons
- Salt - 1 teaspoon
- Dijon Mustard - 1 teaspoon
- Garlic - 3 cloves
- Spices - to taste
Step by Step guide
Step 1
Wash the peppers and eggplants thoroughly.
Step 2
Cut the eggplants in half with a sharp knife.
Step 3
Remove the seeds from the peppers and cut them in half.
Step 4
Place the vegetables on a baking sheet lined with foil.
Step 5
Drizzle with olive oil (1 tablespoon) on top. Place in a preheated oven at 392°F (about 400 degrees Fahrenheit) for 15–20 minutes.
Step 6
Once the vegetables are soft, remove from the oven and let cool.
Step 7
Peel the skin off.
Step 8
Dice the eggplants.
Step 9
Cut the peppers in the same way.
Step 10
Combine in one bowl.
Step 11
Prepare the dressing in a separate container. Press the garlic through a garlic press.
Step 12
Add 1 teaspoon of Dijon mustard and salt.
Step 13
Squeeze in 1 tablespoon of lemon juice.
Step 14
Pour in the wine vinegar and 2 tablespoons of olive oil. Mix all the ingredients together.
Step 15
Add the dressing to the vegetables.
Step 16
Mix everything and let sit for 20–30 minutes for the vegetables to absorb the flavors.
Step 17
Sprinkle the chicken fillet with spices and fry in a pan until cooked. Slice.
Step 18
Dice the tomatoes.
Step 19
In a serving dish, layer the arugula, vegetables, and chicken, mix, and serve.
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