Chris' Favorite Salad

This salad was in a dream I had the other night! So, I decided to give it a try and Chris declared it to be the best salad I have ever made -- wow!

1 eggplant, peeled and cubed into bite-size pieces
1 pint cherry or grape tomatoes
1 red pepper, chopped into bite-size pieces
red pepper flakes
1 1/2 pounds chicken, poached and shredded
1 can garbanzo beans (chick peas), rinsed
fresh mozzarella
basil leaves, torn into small pieces
romaine or red leaf lettuce

olive oil
balsamic vinegar
Kosher salt
pepper

Preheat oven to 425 degrees.

Combine eggplant, tomatoes and red pepper in a bowl with a generous amount of olive oil. Sprinkle with salt, pepper, and red pepper flakes to taste. Mix well. Spread evenly on a cookie sheet and roast for 25-20 minutes. Remove from oven and cool.

Make a simple balsamic vinegarette with olive oil, balsamic vinegar, salt and pepper. Mix very well.

Portion out lettuce into individual bowls. Top with garbanzo beans, vegetable mix, chicken, cheese and basil. Finish off with the homemade dressing.

So delish and so healthy!