Grilled Sesame Chicken Lettuce Cups
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 95 milligrams
- Sodium
- 660 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 6 grams
- Protein
- 46 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 40 min
Ingredients
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 tablespoons toasted sesame oil
1 tablespoon grated peeled fresh ginger
1/2 teaspoon Chinese five-spice powder
1 1/2 pounds chicken cutlets (about 5)
2 small eggplants (about 12 ounces), sliced 1/2 inch thick
1 pint grape or cherry tomatoes, halved
3 scallions, thinly sliced
1/2 cup fresh cilantro and/or mint, roughly chopped
2 to 3 small heads Bibb or Little Gem lettuce, leaves separated
1/3 cup peanuts or cashews, roughly chopped
Directions
- Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes.
- Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat.
- Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice.
- Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.