For the eggplant: 

1. Heat oven to 425 degrees F. If using Asian eggplant slice in half lengthwise. If using globe artichoke slice in quarters lengthwise. Lay a sheet of parchment paper on a baking sheet. Using your hands generously coat the eggplant with olive oil. Work quickly to coat the eggplant as it will rapidly absorb the oil. Season with kosher salt and lay eggplant cut-side down on the parchment. Roast until tender, about 20 – 30 minutes. If you are using quartered globe eggplant, turn after about 15 minutes so that both cut-sides have a turn cooking on the pan. Remove and allow to cool, about 15 minutes.
2. Peel the skin away with your fingers and discard. Cut the eggplant lengths in half and shred with your fingers. Eggplant shreds will be moist and fragile. Don’t worry! Store in the fridge until you are ready to toss the salad.

For the cucumber:

1. Trim ends off cucumbers and slice in half lengthwise. Use a small spoon to remove the seeds. Cut each cucumber half into 2″ pieces. 
2. Using the blade of a cleaver or chef’s knife, press down on each piece of cucumber to split the skin. Smashing down two or three times for each piece and rocking your hand back and forth to break down the cucumber.
3. Put cucumber pieces in a colander in the sink and toss with a generous pinch of salt and sugar. Fill a plastic bag with ice and lay the bag on top of the cucumbers, allowing them to drain for about 15 minutes. Remove the ice bag, shake off any excess water and store the smashed cucumbers in fridge until you are ready to toss the salad.

For the chicken: 

1. Place two chicken breasts in the bottom of a lidded skillet or sauté pan. Pan should be deep enough to just cover the chicken with water. Add black pepper corns, ginger slices, and soy sauce. Place pan on the stove and pour in enough water to just cover the chicken.
2. Bring the water to a boil, flip the breasts over, reduce the heat to low and cover with a lid. Set time to 5 minutes. Remove chicken breasts from the pan and check internal temperature in thickest part of the breast. Your goal is 155 – 160 degrees, chicken will continue to cook after you remove it from the pan to reach the safe temperature of 165 degrees. If chicken is less than 155 degrees, return it to the pan and continue checking every few minutes until desired 155 degrees or more is achieved. Remove chicken from the pan and allow to cool. Note: The higher the temperature above 165, the dryer and tougher the chicken will be. 
3. Once cool enough to handle, slice breasts in half across the width of the chicken and against the grain and shred into bite-sized pieces. Set aside until you are ready to toss the salad.

For the dressing: 

1. Mix dressing in a bowl large enough to hold the cucumbers, eggplant and chicken. Whisk together honey, rice vinegar, soy sauce, sesame seed oil, chili oil, fish sauce, garlic and ginger. Season with black pepper.

For the salad: 

1. Add torn eggplant, smashed cucumber, shredded chicken, julienned red pepper, green onion, sesame seeds, cilantro and red pepper flakes. Toss until everything is well coated. Keep refrigerated until ready to serve. Can be made one day in advance.