In a medium skillet, combine the wine, onion, lemon, bay leaf, peppercorns, salt, and enough water to cover the chicken by 1/2-inch and bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat, and simmer until the chicken is no longer pink and just cooked through, about 10 to 15 minutes, depending upon the size of the chicken. Remove from the heat, uncover, and let the chicken cool in the liquid for 30 minutes. Transfer the chicken to a plate, cover, and refrigerate until well chilled, about 2 hours, or refrigerate overnight. Cut the chicken into 1-inch cubes and set aside.

Preheat the grill to medium-high.

Place the eggplant slices on a large plate and lightly brush on both sides with olive oil, and then season with salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (Alternatively, the eggplant can be broiled, 1 to 2 minutes per side, carefully watching so that it does not burn.) Place the eggplant on a cutting board to cool, and then dice.

In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese, olives, and pine nuts.

In a small bowl, whisk together the extra-virgin olive oil, vinegar, oregano, mint, salt, red pepper, and black pepper. Pour the dressing over the chicken mixture and toss to lightly coat.

Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.