GRILLED SESAME CHICKEN AND EGGPLANT SALAD
This is a salad that is French by design and Chinese by flavor. The ginger and sesame notwithstanding, it is essentially very much like a salade composée, a "composed salad" where the ingredients are arranged and dressed but not tossed, with grilled chicken breast and a zesty vinaigrette. The jalapeño is optional, so you can turn down the heat.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Remove the tenderloins from the underside of the chicken breasts and reserve for another purpose. Trim breasts if necessary and flatten them slightly with a meat mallet. Season on both sides with salt and pepper and place in a shallow dish. Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.
- Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl. Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well. Leave at room temperature for 30 minutes. (You may do this step up to 2 hours ahead and refrigerate. Return to room temperature before cooking.)
- Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.
- Heat a stovetop grill pan over medium-high heat, or use a charcoal or gas grill. Grill eggplant slices until nicely browned and softened, about 3 minutes per side. Remove and hold at room temperature. Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes. Turn and cook on the other side until firm to the touch, about 2 minutes more. Remove breasts to a platter and let rest 5 minutes.
- Line a large platter with lettuce leaves. Cut chicken into 1/4-inch slices and arrange over lettuce. Arrange grilled eggplant around the platter. Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad. Spoon the rest of the vinaigrette evenly over salad. Top with scallions and cilantro, and sprinkle with sesame seeds. Garnish with optional jalapeño slices and lime wedges and serve.
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Seattle Express
[email protected]This salad is a great way to use up leftover chicken and eggplant.
gacha sisters gacha sisters
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and flavorful meal.
Abubakar Seidu
[email protected]This salad is so easy to make and it's always a hit at parties.
6.5 Mpg
[email protected]I made this salad for my family and they all loved it. It's a great way to get your kids to eat their vegetables.
Mario Parris
[email protected]This is a great recipe for a summer cookout.
Jibran Bashir
[email protected]I'm not a big fan of eggplant, but I really enjoyed this salad. The eggplant was cooked perfectly and the salad was very flavorful.
Vincent Kaepernick
[email protected]This salad is amazing! The flavors are so well-balanced and the chicken is cooked to perfection.
Md parves Hasan
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious meal.
Rubel Haque
[email protected]This was a great recipe! The chicken and eggplant were both cooked perfectly and the salad was very flavorful.
Savon Adams
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Bobson Mashomeng
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The chicken is always tender and juicy, and the eggplant is perfectly grilled. The salad is also very refreshing and flavorful.
ummu haniifaa Tube
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors and textures. The chicken and eggplant were cooked perfectly and the salad was very easy to make.
Michele Tuazon
[email protected]This grilled sesame chicken and eggplant salad was a delightful dish! The chicken was tender and flavorful, while the eggplant was perfectly grilled and had a slightly smoky flavor. The salad was also very refreshing, with a nice balance of sweet and