Avocado Chicken Salad With Grilled Eggplant Slider Buns

Ingredients

• 1 large eggplant

• 2 tbsp. olive oil

• 1/4 tsp. sea salt

• 1/4 tsp. black pepper

• 1 cup cooked chicken, finely chopped

• 2 med. ripe avocados, pits removed

• 1 small apple, finely chopped

• 1/2 red onion, finely chopped

• 1 tbsp. lemon juice

• optional: mixed greens and grape tomatoes

Let's get Cooking...

• Remove the ends of the eggplant and slice into 1/2 inch slices. Heat grill to medium-high.

• Brush both sides of the eggplant slices with olive oil and season with the sea salt and black pepper.

• Grill until golden-brown grill marks form, approx. 3 to 4 minutes per side (inside will be grayish and soft, not white and hard, when done).

• In a large mixing bowl, add the avocado and mash until pureed.

• Add in the cooked chicken, apple, red onion, and lemon juice, and mix well.

• To assemble the sliders, pile the chicken salad onto the bottom eggplant “bun” and then carefully place the top bun over the salad. Add mixed greens and/or grape tomatoes, as desired.

bon appetit