Cut the eggplant and zucchini into thin slices. Add salt to the eggplants and leave them for 5 minutes, then rinse them and dry them with a paper towel. Cut the cherry tomatoes into halves.
Beat the chicken breast to a thickness of 1.5-2 cm, put it in a dry frying pan on half a sheet for roasting.
Cover with the second part of the roasting sheet and fry on both sides over low heat for 7 minutes on each side.
Fry the sliced zucchini and eggplant slices until golden brown in a grill pan on both sides in olive oil, season with salt and pepper to taste. Remove the vegetables from the heat. In the same pan, fry the chopped cherry halves.
Cut the fried chicken breast into small pieces.
Put the chicken breast, grilled fried vegetables, cherry tomatoes in a salad bowl, and garnish with parsley leaves. Sprinkle with lemon juice and pepper to taste.