Chicken Paillard With Tahini Dressing

Total Time:
25 min
Prep:
5 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup bulgur
  • Kosher salt and freshly ground pepper
  • 4 chicken cutlets (about 1 1/4 pounds)
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon, plus wedges for serving
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 cup tahini
  • 1 small head romaine lettuce, roughly chopped
  • 3 scallions, sliced
  • 2 Persian cucumbers, halved lengthwise and sliced
  • 2 tablespoons chopped mixed dried fruit (such as apricots and cranberries)
  • 1/4 cup pomegranate seeds
Directions
  • Cook the bulgur as the label directs and transfer to a large bowl. Season with salt and pepper and let cool slightly.

  • Meanwhile, toss the chicken cutlets with 1 tablespoon olive oil, the juice of 1/2 lemon, the pumpkin pie spice and 1/2 teaspoon salt in a medium bowl. Set aside to marinate 10 minutes. Whisk the tahini with the remaining 2 tablespoons olive oil and the juice of 1/2 lemon in a large bowl until smooth; season with salt and pepper. Set aside.

  • Heat a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 3 minutes per side. Remove to a plate.

  • Add the bulgur, lettuce, scallions, cucumbers and dried fruit to the bowl with the tahini dressing; season with salt and pepper and toss. Top each serving of salad with a chicken cutlet and the pomegranate seeds. Serve with lemon wedges.

  • Photograph by Justin Walker


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