Grilled Sesame Chicken and Eggplant Salad
50 min4 to 6 servings
Grilled chicken and eggplant served over lettuce with cucumber, herbs, and sesame-ginger vinaigrette.
| prepHeat grill pan over medium-high heat, or prepare charcoal or gas grill | |||||||
| 4 boneless skin-on chicken breasts, about 8 oz each | Trim chicken, flatten slightly, season with salt & pepper | Stir chicken marinade, coat chicken, rest 30 min | Grill chicken skin side down 5 min, flip, cook 2 min | Rest chicken 5 min, slice ¼-inch thick | Line platter with lettuce, arrange chicken & eggplant | Dress cucumbers with 1 tbsp vinaigrette, scatter over salad | Spoon remaining vinaigrette, top with scallions, cilantro, sesame seeds & jalapeño |
| 1 tablespoon grated ginger (for chicken marinade) | |||||||
| 1 tablespoon grated garlic | |||||||
| 2 tablespoons soy sauce | |||||||
| 3 tablespoons roasted peanut oil (for chicken marinade) | |||||||
| 1 teaspoon sesame oil (for chicken marinade) | |||||||
| 2 tablespoons rice wine | |||||||
| ½ teaspoon Chinese chile paste or ¼ teaspoon cayenne | |||||||
| 2 large eggplants, about 2 lb | Peel eggplant, cut into ½-inch slices, season with salt & pepper | Stir eggplant marinade, coat eggplant, rest 30 min | Grill eggplant 3 min per side until browned | ||||
| 1 teaspoon grated ginger (for eggplant marinade) | |||||||
| 1 teaspoon grated garlic (for eggplant marinade) | |||||||
| 2 tablespoons soy sauce (for eggplant marinade) | |||||||
| 3 tablespoons roasted peanut oil (for eggplant marinade) | |||||||
| 1 teaspoon sesame oil (for eggplant marinade) | |||||||
| 2 tablespoons rice wine (for eggplant marinade) | |||||||
| ½ teaspoon Chinese chile paste or ¼ teaspoon cayenne (for eggplant marinade) | |||||||
| 2 teaspoons rice vinegar | Whisk vinaigrette ingredients | ||||||
| 1 teaspoon grated ginger (for vinaigrette) | |||||||
| 1 teaspoon brown sugar | |||||||
| 2 teaspoons Dijon mustard | |||||||
| 1 teaspoon sesame oil (for vinaigrette) | |||||||
| 3 tablespoons roasted peanut oil (for vinaigrette) | |||||||
| ½ teaspoon kosher salt | |||||||
| 1 tablespoon lime juice | |||||||
| Bibb or Romaine lettuce leaves | |||||||
| 1 lb small cucumbers, peeled and cut in ¼-inch slices | |||||||
| ½ cup thinly sliced scallions | |||||||
| ¾ cup cilantro, leaves and tender stems, roughly chopped | |||||||
| 2 tablespoons toasted sesame seeds | |||||||
| 1 jalapeño, green or red, thinly sliced (optional) | |||||||
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