Chicken and brinjal salad

Name: Chicken and brinjal salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Dairy Free
Ingredients: 1.00 aubergine large; salt; 60.00 ml fresh chillies 573; 1.00 onion sliced; 2.00 green pepper deseeded and sliced into strips; sea salt and freshly ground black pepper; 2.00 ml dried basil; 500.00 g tomatoes peeled and quartered; 5.00 chicken breast fillets skinned, deboned, cooked; 45.00 ml french dressing

4 servings Prep: 40 mins, Cooking: 10 mins

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Poultry

By Food24 November 03 2009

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Ingredients (10)

1.00	aubergine — large
	salt
60.00 ml	fresh chillies — 573
1.00	onion — sliced
2.00	green pepper — deseeded and sliced into strips
	sea salt and freshly ground black pepper
2.00 ml	dried basil
500.00 g	tomatoes — peeled and quartered
5.00	chicken breast fillets — skinned, deboned, cooked
45.00 ml	french dressing

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Method:

Slice brinjal and score the surface of each slice. Cut each slice in half. Sprinkle with salt and set aside for half an hour, then drain. Heat the oil and fry the brinjal on both sides, add onion and cook until soft. Add green peppers, seasoning and basil and cook for a few minutes until brinjal is soft. Increase heat, add tomatoes and cook for 1 minute. Remove from heat. Cut the chicken breasts into cubes and add to the other ingredients. Set aside to cool. Transfer to a serving dish and pour over the French dressing.