Grilled Sesame Chicken and Eggplant Salad
from New York Times Cooking
Summer Main course Dairy-free
- 0.500 Cup Scallions (Wiki) Explore
- 0.500 Teaspoon Chinese chile paste
- 0.500 Teaspoon Kosher salt (Wiki) Explore
- 1.000 Jalapeño (Optional) (Wiki) Explore
- 1.000 Pound Small cucumbers (Wiki) Explore
- 1.000 Tablespoon Garlic (Wiki) Explore
- 1.000 Tablespoon Ginger (Wiki) Explore
- 1.000 Tablespoon Lime juice (Wiki) Explore
- 1.000 Teaspoon Brown sugar (Wiki) Explore
- 1.000 Teaspoon Ginger (Wiki) Explore
- 1.000 Teaspoon Sesame oil (Wiki) Explore
- 4.000 Pound Eggplants (Wiki) Explore
- 2.000 Tablespoon Rice wine (Wiki) Explore
- 2.000 Tablespoon Soy sauce (Wiki) Explore
- 2.000 Tablespoon Sesame seeds (Wiki) Explore
- 2.000 Teaspoon Dijon mustard (Wiki) Explore
- 2.000 Teaspoon Rice vinegar (Wiki) Explore
- 0.750 Cup Cilantro (Wiki) Explore
- 3.000 Tablespoon Roasted peanut oil (Wiki) Explore
- 32.000 Ounce Boneless skin-on chicken breasts
- Bibb or romaine lettuce leaves (Wiki) Explore
- Lime wedges (Wiki) Explore
- Salt and pepper (Wiki) Explore