Chicken Tabbouleh with Tahini Drizzle

By Reen

Cooking Light September '11
Nutritional Information

Amount per serving Calories: 395
Fat: 18.2g
Saturated fat: 3g
Monounsaturated fat: 8.8g
Polyunsaturated fat: 5.1g
Protein: 21.5g
Carbohydrate: 41g
Fiber: 10.9g
Cholesterol: 48mg
Iron: 4.2mg
Sodium: 573mg
Calcium: 127mg

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

Preparation

Step 1

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