Grilled sesame chicken and eggplant salad from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Kjohns101 on July 29, 2018

    This is very tasty. I would recommend doubling the marinade and the vinaigrette. The marinade barely covered the chicken and I had to make more vinaigrette for leftovers on the second day. My husband really loved this and he tends to be a pickier eater so I was surprised. I did skip the jalapenos.

  • Frogcake on August 03, 2017

    Really delicious. I used grilled zucchini slices in place of eggplant because I currently have a ton of zucchini from my garden. Loved the marinade. Loved the extra lime squeezed on top and the sesame sprinkles. Would make this again.

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