Microwaved Eggplant and Chicken Salad

Ingredients (Serves 2)

• 2 eggplants (about 140g)
• 2 leaves of leaf lettuce (about 40g), torn into pieces
• 3 small cherry tomatoes (about 27g), cut into quarters
• 1 chicken breast (about 180g)
• 1/4 tsp salt
• A pinch of sugar
• 1/2 tbsp sake (or cooking wine)
• 
  Kewpie Deep Roasted Sesame Dressing, Half Calories (to taste)

Instructions

1. Remove the stems from the eggplants. Wrap each one in plastic wrap and microwave at 600W for about 3 minutes. While still wrapped, transfer to cold water. Once cool, pat dry and cut into bite-sized pieces.
2. Soak lettuce in cold water and drain well. Tear into serving-size pieces. Quarter the cherry tomatoes.
3. Place the chicken breast in a microwave-safe container. Prick with a fork, sprinkle with sake, and rub in the sugar and salt. Cover loosely with plastic wrap and microwave at 600W for about 4 minutes. Let cool slightly, then slice into 5mm thick pieces.
4. Arrange the lettuce on a plate, then top with chicken and eggplant. Add tomatoes and drizzle with sesame dressing. Serve.

Tips

• Keep the eggplant wrapped when cooling in water to preserve its bright color.