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

Instructions

1. 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.
2. 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.
3. 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.
4. Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.