Italian salad with eggplant and chicken — Guac
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Macros (per serving)

Fat

56%

(21 g)

Protein

24%

(20 g)

Carbs

20%

(17 g)

11 g Net,

6 g Fiber

338 Calories (per serving)

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Salads

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Italian salad with eggplant and chicken

By Meal.com

Invite Italy into your home with this delicious salad! Very nice for lunch but also for dinner. This filling and healthy salad is always delicious. As a lunch or meal and throughout the year. When do you like to eat salad?

Ingredients

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Eggplant

2 pieces

Arugula

200 g

Baby leaf lettuce

200 g

Vine tomatoes

3 pieces

Onion

1 piece

Chicken breast

2 pieces

Olive oil

2 Tbsp

For the dressing

Balsamic vinegar

4 Tbsp

Italian spices mix

1 Tbsp

Olive oil

2 Tbsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

15 min

1

Dice the tomatoes and chicken breast and cut the onions into half moons.

2

Cut the eggplants into slices 1/4 inch thick and sprinkle some salt over them (this extracts the moisture).

3

Put the arugula, lettuce and tomatoes into a big bowl.

4

Heat a grill pan and grill the onion rings.

5

Spray some olive oil on both sides of the eggplant slices and using the same grill pan, grill them.

6

Finally grill the chicken in the grill pan and season to taste with salt and pepper and the Italian spice mix.

7

Put the onion rings, eggplant slices and chicken on top of the salad in the bowl and give them a good hustle.

8

To make the dressing, put all the ingredients into a small bowl and whisk. Drizzle the salad with the dressing.

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Details

Allergens

Nightshade

Diet

Paleo, Keto, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Grill

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