Avocado Chicken Salad With Grilled Eggplant Slider Buns

Chicken salad just got a little more lush, thanks to avocados. Pile it high on grilled eggplant buns.


  • 1 large eggplant
  • 2 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked chicken, finely chopped
  • 2 med. ripe avocados, pits removed
  • 1 small apple, finely chopped
  • 1/2 red onion, finely chopped
  • 1 tablespoon lemon juice
  • Optional: mixed greens and grape tomatoes


  1. Remove the ends of the eggplant and slice into 1/2 inch slices. Heat grill to medium-high.
  2. Brush both sides of the eggplant slices with olive oil and season with the sea salt and black pepper.
  3. Grill until golden-brown grill marks form, approx. 3 to 4 minutes per side (inside will be grayish and soft, not white and hard, when done).
  4. In a large mixing bowl, add the avocado and mash until pureed.
  5. Add in the cooked chicken, apple, red onion, and lemon juice, and mix well.
  6. To assemble the sliders, pile the chicken salad onto the bottom eggplant 'bun' and then carefully place the top bun over the salad. Add mixed greens and/or grape tomatoes, as desired.