Warm Chicken And Turkey Salad With Celery, Eggplants, And Peppers

• 1/2 yellow bell pepper
• 3/4 pound chicken meat
• salt
• 1 teaspoon lemongrass
• 1 teaspoon herbs de provence
• peppercorns
• 1 celery stalk
• 1 eggplant
• 1 red bell pepper
• 3 tablespoons extra virgin olive oil
• 1/2 lemon
• ground black pepper
• sesame seeds

1. Preheat the oven to 190 degrees Celsius.
2. Wash the yellow bell pepper and cut it into cubes.
3. Place the meat in a bowl with the yellow pepper, lemongrass, herbs, and a pinch of salt and combine well.
4. Place the meat mixture in the oven bag, seal it closed and place it in the oven for 35 to 40 minutes.
5. Cut the celery into strips.
6. Wash the eggplant, cut it into 1/2-centimeter slices and grill the slices.
7. Wash the red bell pepper and cut it into wide strips, then grill it and cut the grilled strips into smaller strips.
8. Remove the bag from the oven, open the bag and let the meat cool slightly.
9. Place the meat and the vegetables in a bowl, season with an emulsion of oil, lemon, and a pinch of salt.
10. Serve with a sprinkling of black pepper and sesame seeds.

yellow bell pepper, chicken meat, salt, lemongrass, herbs, peppercorns, celery, eggplant, red bell pepper, extra virgin olive oil, lemon, ground black pepper, sesame seeds

Taken from www.yummly.com/recipe/Warm-Chicken-and-Turkey-Salad-with-Celery_-Eggplants_-and-Peppers-518463 (may not work)