Chicken Eggplant Roll-Up Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
452
FAT
103%
CHOL
15%
SOD
14%

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Ingredients for 4 servings

1 medium to large eggplant, sliced lengthwise into 8 steaks

1/2 cup extra virgin olive oil (EVOO), divided

Salt and black pepper

4 roasted red peppers, drained

2 tablespoons balsamic vinegar

2 cups shredded rotisserie chicken

8 marinated bocconcini (mozzarella balls), chopped (optional)

1 cup basil (about 20 leaves), chopped

1 heart of romaine lettuce, chopped

Juice of 1/2 lemon

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