Grilled Chicken and Eggplant Salad with Mediterranean Vibes

This delicious Mediterranean-inspired salad features grilled chicken breasts served on a bed of mixed greens, topped with sliced eggplant, cherry tomatoes, cucumber, red onion, and crumbled feta cheese. Drizzled with olive oil and balsamic vinegar, and sprinkled with fresh basil, this salad is both nutritious and satisfying.

Ingredients:

• 1 medium eggplant, sliced into ½-inch rounds
• 2 chicken breasts (about 1 lb total)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups mixed greens (arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 medium cucumber, diced
• ¼ cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. In a bowl, combine the sliced eggplant with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Toss to coat.
3. Season the chicken breasts with the remaining olive oil, salt, and pepper.
4. Grill the eggplant slices for about 4-5 minutes on each side until tender and slightly charred.
5. At the same time, grill the chicken breasts for about 6-7 minutes on each side or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
6. In a large bowl, add the mixed greens, cherry tomatoes, red onion, cucumber, and grilled eggplant. Toss gently to combine.
7. Add the sliced grilled chicken on top of the salad.
8. Drizzle with balsamic vinegar and top with crumbled feta cheese and chopped fresh basil.
9. Toss lightly before serving to combine all ingredients.

Summary:

• Calories: 780 kcal
• Fat: 36 g
• Protein: 77 g
• Carbs: 30 g
• Potassium: 1500 mg
• Magnesium: 115 mg