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Chicken Tabbouleh with Tahini Drizzle

Hands-on time 26 mins
Total time 37 mins
Yield Serves 4 (serving size: about 1 1/2 cups)

Ingredients

  • 1 1/4 cups water
  • 1 cup uncooked bulgur, rinsed and drained
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 pound skinless, boneless chicken thighs
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chopped tomato
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh mint
  • 1 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1/4 cup tahini (roasted sesame seed paste)
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon water

How to Make It

  1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.

  2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.

  3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.