This recipe from Cooking Light’s September, 2011 magazine was great for dinner and then even better for lunch the next day. I’ll admit that my “drizzle” turned into more of a thicker sauce. It may not have looked as pretty, but it tasted delicious. For those who missed the memo: yes, I am eating meat. I can hardly believe it still myself. To make this vegetarian, use chickpeas instead of chicken. The recipe called for chicken thighs. I got this chicken at Forager’s in DUMBO, where they get all their meat locally. They also only have chiken breasts, so I used those instead.

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

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.

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