Grilled Sesame Chicken and Eggplant Salad

By David Tanis

Updated January 29, 2023

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
About 1 hour
Rating
5(320)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

FOR THE MARINADE

  • 4 boneless skin-on chicken breasts, about 8 ounces each

  • Salt and pepper

  • 2 large eggplants, about 2 pounds

  • 1 tablespoon grated ginger

  • 1 tablespoon grated garlic

  • 2 tablespoons soy sauce

  • 3 tablespoons roasted peanut oil

  • 1 teaspoon sesame oil

  • 2 tablespoons rice wine

  • ½ teaspoon Chinese chile paste or ¼ teaspoon cayenne

FOR THE VINAIGRETTE AND GARNISH

  • 2 teaspoons rice vinegar

  • 1 teaspoon grated ginger

  • 1 teaspoon brown sugar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon sesame oil

  • 3 tablespoons roasted peanut oil

  • ½ teaspoon kosher salt

  • 1 tablespoon lime juice

  • Bibb or Romaine lettuce leaves

  • 1 pound 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

  • Lime wedges

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

16 grams carbs; 97 milligrams cholesterol; 483 calories; 13 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 31 grams fat; 6 grams fiber; 1024 milligrams sodium; 35 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 ½-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.

  2. Step 2

    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.)

  3. Step 3

    Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.

  4. Step 4

    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.

  5. Step 5

    Line a large platter with lettuce leaves. Cut chicken into ¼-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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Ratings

5 out of 5
320 user ratings
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Comments

Alan C Brown

I know this will be good and am just allowing the chicken to marinate a little longer but I can report it takes a whole lot longer than an hour!! I am a little OCD when it comes to cooking and don't skip any steps but I am pretty good with a sharp knife, even boned the chicken breasts since I wanted the skin on. So plan on at least an hour and a half prep.

Judy H-M

I baked the chicken in the marinade at 350 degrees for 15 minutes and then seared it on the grill for about 5 minutes.

I didn't have time to grill the eggplant so I roasted it at 400 degrees for about 30 minutes. The dish turned out well, though as others have mentioned, it took a while to prep. It was delicious and I will make it again! Everyone loved it!

Penni Gladstone

Delicious ! Used all dark meat (thighs) So amazingly tasty.
Did not use the jalapeño as afraid it would be too hot for some guests. I only had one Tbs of sesame seeds so I put in another of pepita notes. Excellent.

Princess TuTu

The eggplant absorbs the marinade, double it. For a moister chicken, use skinless, boneless theighs. Double the dressing. Cook it all on an outside grill if possible. This is a delicious meal that pleases everyone!

Brooke A

I used the chicken breasts that are already thinly sliced. This was one of our favorite salads yet. Highly recommend. It's a great summer meal.

Charlotte

Added a little bit of creamy peanut butter to the dressing and think it made a world of difference!

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