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Salad Provencal chicken, eggplant & toasted pine nuts



History of thumbing its nose at this cold winter and think for a moment in the month of August on a café terrace to admire the blue Sea, here is a salad taste of Provence. And as a bonus it will help you treat yourself without taking a single gram, atmosphere Detox warranty!

Thanks to my salad, I finally understood the usefulness of to disgorge eggplant before cooking ... having lost all their water they have been grilled in the pan with a little olive oil without swimming in a pool of juice and in the end, it was delicious!



Provencal Grilled Chicken Salad
Serves 2.
Preparation time: 20 minutes.
Cooking time: 10 + 20 minutes.
Resting time: 30 minutes.

• few leaves salad of choice (here oak leaf)
• 2 chicken breasts
• 1 eggplant 1 tomato
• 1 handful of pine nuts
• 1 / 2 lemon
• 3 tablespoons olive oil
• 1 pinch of dried thyme salt & pepper

Start with the eggplant : rinse, cut into small cubes, sprinkle with salt and let stand 30 minutes to disgorge. After this time the cubes of aubergine rinse thoroughly. Heat a tablespoon of olive oil in a frying pan and fry the eggplant over medium-high until browned. Salt and pepper and book.

Grill chicken in same skillet with a tablespoon of olive oil for 20 minutes, the fire must be strong enough for a thin crust forms on the sides of chicken breasts.

Meanwhile wash the lettuce and tomato, toast the pine nuts under the grill, toss the last tablespoon of olive oil with the juice of half lemon, thyme, salt, pepper to the sauce.

When the whites are cooked , cut into slices and assemble the salad with all ingredients, sprinkle with toasted pine nuts and sauce. Serve immediately, it is better when the chicken is still warm.