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.
The main thing:
Made by Véronique
Published at 2015-03-02, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-09-2023
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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.
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!