Middle Eastern Chicken Salad & Dill Pickle Tahini

Measure your spices: Simply Organic Cumin Seed, Ground (1 Tbsp), Simply Organic Coriander Seed, Ground (1 Tbsp), Paprika (1 tsp), Cayenne Pepper (1 tsp), Salt (1 tsp), Simply Organic Black Pepper, Medium Grind (1 tsp), Simply Organic Nutmeg, Ground (1/4 tsp), Simply Organic Cinnamon, Ground (1/4 tsp) and Ground Allspice (1/4 tsp).

In a medium-sized bowl, mix together the Greek Yogurt (4 Tbsp), the juice from Lemon (1/3) and Ground Allspice (1/4 tsp) to make a marinade.

Dice the Boneless, Skinless Chicken Breasts (2) into small (1/4-inch) pieces and coat evenly with the yogurt marinade. Cover and refrigerate at least 30 minutes, or overnight if possible.

In a food processor or blender, blend together the Canned Cannellini White Kidney Beans (1 cup), the juice from Lemon (1/8), Dill Pickle (1), Pickle Juice (1 Tbsp), Greek Yogurt (2 Tbsp), Tahini (2 Tbsp), Olive Oil (2 Tbsp), Simply Organic Cumin Seed, Ground (1 tsp), and Simply Organic Coriander Seed, Ground (1 tsp).

Season the dressing with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste) and adjust the amount of spices/pickle/tahini to your liking.

For the Quick Tabbouleh Salad, prepare the ingredients. Place the Tomato (1), Red Onion (1 Tbsp), and Fresh Parsley (1 cup) in a bowl and simply toss them together. Season with Salt (to taste) Simply Organic Black Pepper, Medium Grind (to taste).

Heat a pan over high heat with Olive Oil (1 tsp). Cook the chicken on high heat, browning well, for about 10 minutes. You want the chicken crispy on the outside, but not dry.

When done, toss in 1 tablespoon of the tahini dressing and a splash of juice from Lemons (to taste).

Toss together your Salad Greens (to taste), some tabbouleh, Baby Bell Peppers (to taste) and any other vegetables you want. Add the dressing and warm chicken and serve.