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Smoked Chicken and Eggplants Salad
Smoked Chicken and Eggplants Salad
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Recipe Details:
Treat you family and guests with this delicious and diabetic-friendly salad. The combination of baked eggplants, bell peppers, smoked chicken breast, and sautéed mushrooms gives this salad an incomparably rich flavor!
Step 1 Sautee the mushrooms: Cut the mushrooms into slices. Heat some vegetable oil in a frying pan over medium heat. Season with salt and pepper. Cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are caramelized (about 7 minutes). Step 2 Bake the eggplants and bell pepper: Preheat oven to 360 F. Grease the whole eggplant with vegetable oil, prick with a fork in several places, and put on a baking sheet. Put the greased whole bell pepper on the baking sheet as well and send it to the oven. After 15 minutes, take out the pepper, and after 30 minutes – the eggplant. The eggplant should soften and shrink. Step 3 Put the pepper and eggplant in a bowl, tighten with plastic wrap and let them sweat. Step 4 Peel the bell pepper and remove the seeds from it, then cut the pulp into thin strips. Step 5 Peel the eggplants skin and remove the stalk. Cut the pulp into medium pieces. Step 6 Cut the smoked chicken breast and onion into strips as well. Step 7 Combine the mushrooms, eggplant, pepper, chicken breast, onion, basil, and pine nuts, in a bowl. Mix well. Put lettuce leaves on a serving plate and put the ready salad on them. Serve and enjoy!
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