Italian Chicken and Eggplant Parmesan Salad - Kraft Recipes Top
Comida Kraft
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Italian Chicken and Eggplant Parmesan Salad

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Total Time

12 servings

Italian greens, fresh oregano and Parmesan and mozzarella cheeses give this delicious chicken and eggplant salad a decidedly Mediterranean flavor.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Pound chicken breasts between 2 sheets parchment paper until 1/2 inch thick. Coat as directed on package with 2 packages FRESH TAKE. Place on baking sheet sprayed with cooking spray. Bake 10 to 12 min. or until done (165ºF).
  • Dip eggplant slices in egg; coat with remaining FRESH TAKE. Bake at 400ºF 10 min. or until lightly browned.
  • Meanwhile, mix dressing and oregano; refrigerate. Toss greens and tomatoes with mozzarella.
  • Toss greens mixture with dressing just before serving. Serve chicken topped with salad mixture, eggplant and Parmesan.

Special Equipment Needed

Size Wise

Looking for something to serve as part of your next brunch menu? This Italian Chicken and Eggplant Parmesan Salad makes enough for 12 servings.

How to Purchase Eggplant

Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 400
Total fat 18g
Saturated fat 8g
Cholesterol 115mg
Sodium 1000mg
Carbohydrate 19g
Dietary fiber 3g
Sugars 5g
Protein 39g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 40 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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