ACTIVE: 30 min
TOTAL: 35 min
Cooking spray :
½ cup bulgur Kosher salt and freshly ground pepper
4 chicken cutlets (about 1¼ pounds)
3 tablespoons extra-virgin olive oil Juice of 1 lemon, plus wedges for serving
¾ teaspoon pumpkin pie spice
¼ 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)
¼ cup pomegranate seeds
- 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.
Per serving: Calories 430; Fat 21 g (Saturated 3 g); Cholesterol 78 mg;
Sodium 332 mg; Carbohydrate 27 g; Fiber 6 g; Sugars 6 g; Protein 35 g