Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!

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Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)
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3 large boneless chicken breasts
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1 large eggplant
1 huge onion
1 bag mini peppers
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About 10 Roma tomatoes
Balsamic Vinegar
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Salt and Black pepper
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Mozzarella cheese and/or avocado
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Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

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Meanwhile chop the vegetables.

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When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

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Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

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Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.

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Divide the sauteed veggies between the plates.

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Now, divide the chicken between the plates and sprinkle with salt and pepper.

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Add grated cheese. This is optional if you are dairy free.

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If you used cheese, you can now place the plate of salad in the oven and broil the cheese.

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I just top mine with 1/2 a diced avocado and skip the broiling, for a dairy free option.

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If you want, use cheese and avocado!

I hope you love this dish as much as I do!

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