Chicken Paillard with Tahini Dressing

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Cook the bulgur as the label directs and transfer to a large bowl. Season with salt and pepper and let cool slightly.
  2. Meanwhile, toss the chicken cutlets with 1 tablespoon olive oil, the juice of ½ lemon, the pumpkin pie spice and ½ 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 ½ lemon in a large bowl until smooth; season with salt and pepper. Set aside.
  3. 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.
  4. 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.