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Eggplant Salad
Author
:
Marina | Let the Baking Begin
Ingredients
Salad
2
Chicken Thighs
cooked until soft & shredded
1
large onion
sauteed until golden brown
3
medium carrots
cubed & sauteed until soft
2
bell peppers
cubed & sauteed until soft
1
large eggplant
peeled, cubed & sauteed until soft
Dressing
1/2
cup
mayonnaise
1
teaspoon
Sriracha sauce
if you like it hot
2
cloves
garlic
pressed
Salt
Pepper
Instructions
Dressing
In a cup, combine mayo, garlic, salt and pepper.
Salad
In a serving dish, lay out the shredded chicken.
In a thin zig-zag motion pour the mayo mixture on top.
Sprinkle with sauteed onion, then carrots.
Repeat with the mayo mixture.
Top with cubed bell peppers.
Repeat with mayo mixture.
Mix the eggplant with a couple of tablespoons of mayo mixture and cover the rest of the ingredients with it.
Sprinkle with chives to decorate.
Serve or cover and keep in the refrigerator until serving time.