Chicken Salad with Grilled Vegetables

Ingredients

• Chicken Breast150 g
• Eggplant1/2 cup (45 g)
• Tomato1/4 count (33 g)
• Lettuce1 cup (35 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe, the slices of eggplant need to be soaked into water with salt for 10 minutes. Then wash and drain.

2. 2

   Step 2

   Heat the oil in a grill over high heat. Cut the chicken into bites and add salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown both sides. This will take 3-4 minutes.

4. 4

   Step 4

   In the meantime, cut the bell pepper into strips. You can use red and/or yellow.

5. 5

   Step 5

   Once the chicken is browned, lower to medium and add the vegetables.

6. 6

   Step 6

   Cook each side. Once brown, cover and continue cooking for 4-5 more minutes.

7. 7

   Step 7

   Add salt and pepper to taste and remove once cooked as desired.

8. 8

   Step 8

   Cut the lettuce leaves into strips and the tomato for the salad.

9. 9

   Step 9

   Mix the lettuce with the tomato, chicken and grilled vegetables on a plate or bowl.

10. 10

    Step 10

    Season with the remaining oil and lemon juice. Add salt to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Salad with Grilled Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.