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Ingredients

• 1/2 cup dry white wine
• 1 slice yellow onion
• 1 slice lemon
• 1 bay leaf
• 6 black peppercorns
• 1/4 teaspoon salt
• 1 pound boneless, skinless chicken breasts (about 3 halves)
• 1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds
• 2 tablespoons olive oil
• 12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice
• 1 cup crumbled feta cheese
• 1/2 cup chopped pitted brine-cured olives, such as kalamata
• 3 tablespoons pine nuts, lightly toasted
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons chopped fresh oregano leaves
• 1/2 teaspoon chopped fresh mint leaves
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon freshly ground black pepper
• 4 large Bibb or romaine lettuce leaves
• 1 tablespoon chiffonade fresh basil, for garnish

Description

Food Network Invites You To Try This Mediterranean Chicken Salad Recipe From Emeril Lagasse.

Food Network