Chicken and Eggplant Salad

 Ingredients:

eggplant, sliced, salted, and squeezed
oil
1 tablespoon 5 spice (optional)
vegan chicken chunks
bibb or boston leaf lettuce, roughly chopped
small cucumbers, chopped
green onions, chopped
cilantro, chopped
1 red chili pepper, thinly sliced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice syrup
2 tablespoons rice vinegar
juice of 1 small lime
1/4 teaspoon white pepper
sesame seeds, toasted

Brush the eggplants with some sesame or peanut oil and sprinkle with five spice if desired. Roast or grill until golden. Set aside.

Meanwhile grill or roast the vegan chicken chunks until cooked through. Set aside.


Arrange lettuce onto serving plates and top with the herbs. Evenly distribute the cucumbers and red chili slices.

Combine dressing ingredients. 

Top the salad with eggplant and chicken pieces and drizzle with the dressing and sprinkle with the sesame seeds before serving (optionally, with a wedge of lime)