Chicken Salad with Grilled Eggplant
This fresh and satisfying one-bowl meal is just wonderful on a summer evening. We've kept the ingredients simple, but feel free to add some sliced peaches or any other goodies you brought home from the farmer's market recently. This recipe makes two salads.
For the marinade/dressing:
1/2 cup olive oil
2 tablespoons unseasoned rice wine vinegar
2 tablespoons balsamic vinegar
1-2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
6 ounces baby spinach leaves or leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 eggplant, peeled and sliced into 1/4" rounds
1/2 sweet or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
4 ounces Feta cheese
Make the marinade/dressing: Combine all marinade ingredients in a lidded glass jar and shake well to combine. Remove 1/4 cup of the combined marinade and set aside; you'll use this to dress the salads later.
Place chicken breasts in a large resealable plastic bag and add about half of the remaining marinade (that's not reserved for the salad dressing) to the bag. Seal the bag and shake so the marinade covers all sides of the chicken. Refrigerate for one hour.
After the chicken has been resting in the marinade for an hour, preheat a grill or grill pan to medium. Place eggplant slices on a large plate and pour the rest of your marinade over the top. Let eggplant rest in the marinade for 10 minutes before grilling.
Grill chicken and eggplant slices for 10 minutes, flipping once in the middle. Remove from heat and let cool for 10 minutes. Slice the chicken into strips crosswise.
To assemble the salads, arrange greens or spinach in two serving bowls, distributing evenly. Add chicken, eggplant, onion, tomatoes and Feta. Drizzle some salad dressing over the top of each salad and serve right away.