What You’ll Use:
Roasted eggplant and chickpeas,
Little gem lettuces,
Salt and freshly ground pepper,
Sliced chicken breasts,
Tahini dressing, and
Crumbled feta cheese.
Re-heat Instructions: Let the eggplant and chickpeas start to come to room temperature. Trim away the base from the little gems and chop the leaves into bite-size pieces. Rinse to remove any grit and pat dry.
Slice 2 tomatoes into wedges. Slice the remaining scallions. In a large bowl, toss the gems and tomatoes with the juice of the remaining ½ lemon, 1 tablespoon olive oil, and a pinch each of salt and pepper. Heap the salad onto plates, fan slices of chicken breast on top, and drizzle with the remaining tahini dressing. Scatter the roasted eggplant and chickpeas over everything. Sprinkle with the scallions and crumbled feta, and serve.
Allergen Note: Contains milk, wheat.
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
To break down the chicken, remove and discard the skin. Separate the thighs, and shred or chop into bite-size pieces for the soup. Separate the breasts, and slice for the salad. Transfer the sliced chicken breasts to an airtight container and refrigerate. Separate the drumsticks and wings, pick over the bones, and shred all remaining meat for the sandwiches.
To prep the salad, rinse and drain the chickpeas. Cut the eggplant into bite-size pieces. Pile the eggplant and chickpeas on the prepared sheet pan, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Roast until the eggplant is tender and the chickpeas are golden, about 30 minutes.
Meanwhile, finely chop 4 cloves of garlic. In a large bowl, gently toss the roasted eggplant and chickpeas with half of the garlic, the juice of ½ lemon, and 1 tablespoon olive oil. (Reserve the remaining chopped garlic for preparing the soup.) Season to taste with salt and pepper, and toss to coat. Transfer the eggplant mixture and the remaining lemon half to airtight containers and refrigerate.
To prep the soup, in a pot over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with salt, and sauté until softened, 5 minutes. Add the remaining chopped garlic and stir until fragrant, 30 seconds. Add the chicken broth, mushrooms, and a bay leaf, bring to a simmer, and cook until the mushrooms are silky, 10 minutes. Add the wild rice and the chicken thighs and simmer until the flavors have combined, 5 minutes longer. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the wraps, cut the cucumbers in half lengthwise, then slice crosswise. Slice a handful of scallions. (Reserve the remaining scallions for the salad.) In a large bowl, combine the remaining chicken scraps, cucumber, and scallions. Add 3 tablespoons tahini dressing, the juice of 1 lemon, 1 tablespoon olive oil, and toss to combine. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate.