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@n_sakhi:

N_sakhi
N_sakhi
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Region: US
Friday 11 September 2026 02:04:51 GMT
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z.a.afghan5
🇦🇫 Z.A.Afghan 🇦🇫 :
2026-09-11 10:01:56
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nova_027_
𝙉𝙊𝙑𝘼 𝟮𝟬𝟮𝟳 :
👌👌👌
2026-09-11 05:05:02
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farhadyousufi21
Yusra 🇺🇸 :
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2026-09-11 04:57:18
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Chicken & Eggplant Salad Chicken & Eggplant Salad with tender chicken, fried eggplant, juicy tomatoes, fresh cilantro, walnuts, and a bold garlic-chili lemon dressing. Serves 4–6 Ingredients * 1 large chicken breast or 2 small chicken breasts, boiled, cooled, and sliced as shown in the video * 1 large or 2 small eggplants, sliced and fried in a small amount of oil * 5 medium tomatoes, inner/seedy parts removed and sliced * 1/2 red onion, thinly sliced * 1/2 cup walnuts, roughly chopped * 1 bunch fresh cilantro, roughly chopped Dressing * 1 tsp crushed chili pepper * 2–3 tbsp avocado oil * 3–5 garlic cloves, minced * Juice of 1/2 lemon * Salt and black pepper, to taste Instructions 1. Cook the chicken: Boil the chicken breasts until fully cooked. Let them cool, then slice into thin pieces as shown in the video. 2. Cook the eggplant: Cut the eggplants into long strips. Fry in a small amount of oil until soft and golden brown. Let cool slightly. Once the fried eggplant has cooled slightly, tear it by hand into thin julienne-style strips. 3. Prepare the vegetables: Remove the soft inner parts of the tomatoes and slice them. Thinly slice the red onion. Roughly chop the cilantro and walnuts. 4. Combine: Add the chicken, eggplant, tomatoes, red onion, cilantro, and walnuts to a large bowl. 5. Add the minced garlic, crushed chili pepper, lemon juice, salt, and black pepper. 6. Heat the avocado oil until hot, then carefully pour it directly over the garlic and chili pepper to release their aroma. 7. Gently toss everything together until evenly combined. 8. Taste and adjust the salt, pepper, chili, or lemon juice if needed. Serve right away or let it sit for 10–15 minutes so the flavors come together. Tip: Save a little cilantro and chopped walnuts to sprinkle over the top before serving. #eggplant #healthysalad #usa #saladrecipe #DinnerIdeas
Chicken & Eggplant Salad Chicken & Eggplant Salad with tender chicken, fried eggplant, juicy tomatoes, fresh cilantro, walnuts, and a bold garlic-chili lemon dressing. Serves 4–6 Ingredients * 1 large chicken breast or 2 small chicken breasts, boiled, cooled, and sliced as shown in the video * 1 large or 2 small eggplants, sliced and fried in a small amount of oil * 5 medium tomatoes, inner/seedy parts removed and sliced * 1/2 red onion, thinly sliced * 1/2 cup walnuts, roughly chopped * 1 bunch fresh cilantro, roughly chopped Dressing * 1 tsp crushed chili pepper * 2–3 tbsp avocado oil * 3–5 garlic cloves, minced * Juice of 1/2 lemon * Salt and black pepper, to taste Instructions 1. Cook the chicken: Boil the chicken breasts until fully cooked. Let them cool, then slice into thin pieces as shown in the video. 2. Cook the eggplant: Cut the eggplants into long strips. Fry in a small amount of oil until soft and golden brown. Let cool slightly. Once the fried eggplant has cooled slightly, tear it by hand into thin julienne-style strips. 3. Prepare the vegetables: Remove the soft inner parts of the tomatoes and slice them. Thinly slice the red onion. Roughly chop the cilantro and walnuts. 4. Combine: Add the chicken, eggplant, tomatoes, red onion, cilantro, and walnuts to a large bowl. 5. Add the minced garlic, crushed chili pepper, lemon juice, salt, and black pepper. 6. Heat the avocado oil until hot, then carefully pour it directly over the garlic and chili pepper to release their aroma. 7. Gently toss everything together until evenly combined. 8. Taste and adjust the salt, pepper, chili, or lemon juice if needed. Serve right away or let it sit for 10–15 minutes so the flavors come together. Tip: Save a little cilantro and chopped walnuts to sprinkle over the top before serving. #eggplant #healthysalad #usa #saladrecipe #DinnerIdeas
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