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Grilled Sesame Chicken and Eggplant Salad

David Tanis
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

4

Chicken breasts, boneless skin-on

1

Bibb or romaine lettuce, leaves

3/4 cup

Cilantro, stems leaves and tender

1 lb

Cucumbers, small

2

Eggplants, about 2 pounds, large

1 tbsp

Garlic

1 1/3 tbsp

Ginger

1

Jalapeno

1

Lime, wedges

1/2 cup

Scallions

1/2 tsp

Chinese chile paste

2 tsp

Dijon mustard

1 tbsp

Lime juice

2 tbsp

Soy sauce

1 tsp

Brown sugar

1/2 tsp

Kosher salt

1

Salt and pepper

2 tbsp

Sesame seeds, toasted

6 tbsp

Peanut oil, roasted

2 tsp

Rice vinegar

2 tsp

Sesame oil

2 tbsp

Rice wine