Chicken Paillard with Tahini Dressing

2013-09-06
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    430
  • Fat

    21 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    78 milligrams
  • Sodium

    332 milligrams
  • Carbohydrate

    27 grams
  • Fiber

    6 grams
  • Protein

    35 grams
  • Sugar

    6 grams

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

Method

Step 1

Cook the bulgur as the label directs and transfer to a large bowl. Season with salt and pepper and let cool slightly.

Step 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.

Step 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.

Step 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.

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