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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