Chicken, Eggplant And Fig Salad
- 1 lb boneless skinless chicken breasts, halved
- 4 small eggplant, halved lengthwise
- 4 None figs, quartered
- 1/4 cup olive oil
- 1 head each green and red Belgian endive, leaves separated
- 1/2 None red onion, thinly sliced
- 4 oz crumbled blue cheese
- 1/4 cup balsamic glaze
- Preheat the grill to medium-high. Brush chicken, eggplant and figs with olive oil. Season to taste.
- Grill chicken and eggplant 2-3 mins each side, until chicken is cooked through and eggplant is just tender. Place chicken on a platter; let stand, loosely covered with foil, for 5 mins.
- Cook figs, skin-side down, 30 seconds, until pale grill marks appear.
- Divide endive and onion among four plates. Top with chicken, eggplant and fig. Crumble cheese over top and drizzle with balsamic glaze.
chicken breasts, eggplant, figs, olive oil, endive, red onion, blue cheese, balsamic glaze
Taken from recipes-plus.com/api/v2.0/recipes/30935 (may not work)