Name: Tomato Basil Chicken Salad with Eggplant and Cauliflower
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 400 g chicken breast, cooked and sliced; 200 g eggplant, diced; 200 g cauliflower florets; 120 g arugula; 2 medium tomatoes, chopped; 30 ml extra virgin olive oil; 15 ml balsamic vinegar; 1 tsp dried basil; 1 clove garlic, minced; Salt and freshly ground black pepper to taste; 50 g feta cheese, crumbled (optional); Fresh parsley, chopped (optional); 100 g plain yogurt, for serving (optional)

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Tomato Basil Chicken Salad with Eggplant and Cauliflower

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Dive into a refreshing bowl of Tomato Basil Chicken Salad with Eggplant and Cauliflower! This vibrant salad combines peppery arugula with roasted eggplant and cauliflower, all beautifully topped with succulent chicken and dressed in a homemade tomato basil dressing. Finish it off with a sprinkle of fresh parsley and a side of creamy yogurt for a wholesome meal that’s not only low in sodium but packed with flavor. Feel free to switch up the greens or add your favorite nuts for an extra crunch!

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Prep Time 20

Cook Time 30

Total Time 1

Servings: 4

Course: Low-Sodium Food

Cuisine: Global Healthy

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

400 g chicken breast, cooked and sliced
200 g eggplant, diced
200 g cauliflower florets
120 g arugula
2 medium tomatoes, chopped
30 ml extra virgin olive oil
15 ml balsamic vinegar
1 tsp dried basil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
50 g feta cheese, crumbled optional
Fresh parsley, chopped optional
100 g plain yogurt, for serving optional

Equipment

Oven
Baking tray
Chef's knife
Large mixing bowl
Deep serving bowls

Method

Preheat the oven to 200°C (400°F).
Toss the diced eggplant and cauliflower florets in half of the olive oil and spread them out on a baking tray. Roast in the oven for 25-30 minutes, or until golden and tender, stirring midway.
While the vegetables roast, season the chicken breast with garlic, dried basil, salt, and pepper. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side, or until cooked through and no longer pink in the center. Let it rest for 10 minutes before slicing.
In a mixing bowl, combine the roasted eggplant, cauliflower, chopped tomatoes, and arugula. Drizzle with balsamic vinegar and toss gently to combine.
To serve, layer the salad mixture in a serving bowl, top with sliced chicken, and garnish with fresh parsley. Serve with a generous spoon of yogurt on the side.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 30gFat: 15gSodium: 40mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 50mgCalcium: 80mgIron: 2.5mg

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Tomato Basil Chicken Salad with Eggplant and Cauliflower