Chicken Paillard with Tahini Dressing
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 78 milligrams
- Sodium
- 332 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 6 grams
- Protein
- 35 grams
- Sugar
- 6 grams
- Total: 35 min
- Active: 30 min
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.