Composed Mediterranean Chicken Salad

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1/2 cup plus 6 tablespoons extra-virgin olive oil

1/4 cup red wine vinegar

1/4 cup loosely-packed fresh flat-leaf parsley leaves

2 cloves garlic, finely grated

Kosher salt and freshly ground pepper

4 chicken thighs (about 1 1/4 pounds)

1/2 lemon, juiced (about 1 tablespoon)

1 medium eggplant, cut into 1/4-inch thick rounds

8 ounces haloumi cheese, sliced 1/4-inch thick

1 head romaine, chopped

3 Persian cucumbers, halved lengthwise, then cut crosswise into 1/2-inch semi-circles

1 cup jarred roasted red peppers, cut into thin strips (about 7 ounces)