Grilled Eggplant, Marinated Chicken & Cold Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
16-20 ounce(s) pasta (large, penne or shell) |
5 piece(s) chicken breasts thin and pounded |
1 very large eggplant or two smaller ones thinly sliced with skin |
1 bunch(es) rucola/rocket/argula salad |
20-25 cherry tomatoes halved |
4 tablespoon(s) fresh herbs finely chopped |
1 piece(s) lemon juiced |
black olives optional |
salt |
extra-virgin olive oil |
Directions:
1. Marinate the chicken in a gallon sized ziploc bag with the herbs and lemon juice. Set aside.
2. Cook the pasta al dente and rinse it immediately in cold water. Put it in a big bowl, add a little olive oil and mix, preventing the pasta from sticking.
3. Brush the eggplant slices with olive oil and grill until the are soft. Add salt.
4. Salt the chicken per taste and grill.
5. Add chicken, eggplant, rucola, tomatoes and olives to the pasta, drizzle with olive oil and mix it well.
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