CHICKEN PAILLARD WITH TAHINI DRESSING

Chicken Paillard with Tahini Dressing image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 332 milligrams, Carbohydrate 27 grams, Fiber 6 grams, Protein 35 grams, Sugar 6 grams