Harvest Chicken Salad

  • 5 mins
  • 12 ingredients


  • Uncooked Diced Chicken 1-3/4 Cups
  • Bellpepper, Diced Assorted Colors 2 Cups
  • Eggplant, Diced 4 Cups
  • Onion, Diced 3/4 Cups
  • Parsley, Chopped 1/3 Cup
  • Olive Oil for sautéing
  • Salt to taste
  • Pepper to taste
  • --- Dressing ---
  • Mayonnaise 3 Tbsp
  • Vinegar 2 Tbsp
  • Garlic, Pressed 3 Cloves


  1. Place chicken in a skillet and salt and pepper to taste. Cook for for 10 minutes on low heat until chicken is browned and cooked through.
  2. Wipe the skillet and add 1-2 tablespoons oil and sauté cubed eggplants over high heat, browning on all sides.
  3. When the eggplant is sautéed, season with salt & pepper, then stir and remove to a bowl. Allow to cool. If you plan to arrange the salad, each ingredient separately, then put all vegetables in separate bowls, otherwise you can just continue adding vegetables to this bowl where you have the eggplant already.
  4. Roughly wipe the skillet, add 1-2 tablespoons oil again and slightly brown up the pepper on all sides. Season with salt & pepper, cover with lid and cook on lower heat until it’s semi-soft. Do the same with the yellow pepper. Remove to a bowl and allow to cool.
  5. Wipe the skillet, add more oil and sauté the onion until golden brown in color. Allow to cool.
  6. In a separate bowl, whisk the mayo, garlic and vinegar together until smooth.
  7. Now arrange the salad ingredients by color. Transfer the dressing to a ziplock bag, clip a corner with scissors to make a small opening and in a zig-zag motion drizzle dressing on top. Toss to coat right before serving if desired.
  8. This salad can be eaten cold, as well as warmed up.


Source: LetTheBakingBegin.com


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