I defined the cooking time as 1 hour, but our participation will take 10-15 minutes. The rest of the time, the products are prepared (baked and cooked) and cooled.Bake the eggplant in the oven until soft (30 minutes). Boil chicken Breasts in a small amount of water (add salt). Meanwhile, cut the mushrooms into plates. Get the Breasts, and boil the mushrooms in the broth for 3-5 minutes.
The photo shows our finished products. Lecho for this salad is Bulgarian pepper, stewed in thick tomato juice (I specify because I saw recipes for Lecho with butter, eggplant, zucchini). Lecho I have my own, but I think that buying it now is not a problem.))
PS do not pour the Broth, it is quite rich! I freeze it and add it to the soup.
Tear the chicken fillet with your hands into fibers, so the salad will be more lush and tender. Peel the eggplant and cut it into strips. Everything is ready! It remains only to mix.
Last of all, add the chopped herbs and salt to taste. Here it is, ready for a salad! I don't decorate it - it's pretty bright as it is.
It is better to leave the salad to infuse for an hour, so that the chicken is soaked in vegetable juice. Well, it turns out very juicy salad!