Name: Chicken Paillard with Tahini Dressing
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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 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.
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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Chicken Paillard with Tahini Dressing

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