Chicken and roasted aubergine salad
There are only a handful of ingredients in this delicious chicken and roasted aubergine salad, and it's on the table in 30 minutes. Recipe for four people.
Recipe chicken and roasted aubergine salad
Ingredients
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Made by Véronique
Published at 2015-03-02, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation – 10 minutes
Cut the aubergine into slices, then into strips. Pour some olive oil over the strips and season with salt and pepper. Make a packet from aluminium foil and wrap the aubergine strips in it.
Cut the chicken breasts into strips and pour some olive oil over them. Season the chicken with salt and pepper. Cut the tomatoes into wedges. Finely chop the fresh mint leaves and garlic and mix them with the Greek yoghurt.
Finishing the chicken and roasted aubergine salad – 20 minutes
Bake the aubergine parcel in the oven at 180 degrees Celsius for 20 minutes. Heat a griddle pan and sauté the chicken strips on both sides until golden brown.
Mix the salad leaves with some grape seed oil. Serve the salad on a deep plate, with a nice glass of white wine. Enjoy!
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