I saw this recipe in Martha Stewart Living magazine and knew I needed to make my own version. We made some modifications, but we always do!
2 pieces grilled chicken
1/2 head romaine
4 slices whole grain bread, drizzled with evoo and toasted in the oven
1 red pepper, sliced
1 eggplant, sliced
salad dressing: we used a mix of evoo, balsamic, and herbs
Toss red pepper and eggplant slices in evoo, salt, and pepper. Broil in oven for approx 20 minutes, turning half way through. Chop all ingredients into bite sized pieces (we chop the romaine and chicken even smaller), toss with salad dressing, and serve on a beautiful white plate. And guess what, we did not even add cheese to this salad... which is a shock for us!
This was a great meal after a long afternoon of yard work and even made leftovers for lunches the next day. What more could a girl ask for?