Chicken Payar Cutlet with Salad in Tahini Dressing

Ingredients:

• 0.5 cup bulgur
• 4 chicken cutlets (about 600 g)
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon + wedges for serving
• 3/4 teaspoon pumpkin pie spice mix
• 1/4 cup tahini
• 1 small head of romaine lettuce, coarsely chopped
• 3 green onions, thinly sliced
• 2 cucumbers, halved lengthwise and thinly sliced
• 2 tablespoons chopped dried fruit mixture, such as dried apricots and dried cranberries
• 1/4 tbsp. pomegranate seeds

Preparation:

1. Prepare the bulgur according to package directions and transfer it to a large bowl. Season with salt and pepper and let cool slightly.
2. Meanwhile, in a medium bowl, toss the chicken cutlets with 1 tablespoon olive oil, the juice of half a lemon, pumpkin pie spice mix, and 1/2 teaspoon salt. Let marinate for 10 minutes. In a large bowl, combine the tahini with the remaining 2 tablespoons olive oil and the juice of half a lemon until smooth; season with salt and pepper to taste. Set aside.
3. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate.
4. Add bulgur, romaine lettuce, green onions, cucumbers, and dried fruit to a bowl with the tahini dressing, season with salt and pepper to taste, and toss. Top each serving of salad with a chicken cutlet and sprinkle with pomegranate seeds. Serve with lemon wedges.