Gastography

This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.

gluten-free, paleo, low carb

Green Tomato Salad

4 oz rotisserie chicken

1 green tomato

5 sundried tomato halves (or roasted red pepper pieces)

1/2 c sautéed eggplant cubes

Squeeze lemon juice

Flake salt & pepper

Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.

Serves 1 for a light dinner