Measure your spices: Ground Cumin (1 tablespoon), Ground Coriander (1 tablespoon), Paprika (1 teaspoon), Cayenne Pepper (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cinnamon (1/4 teaspoon) and Ground Allspice (1/4 teaspoon).
In a medium-sized bowl, mix together the Greek Yogurt (1/4 cup) , Lemon Juice (1 tablespoon) and Allspice (1/4 teaspoon) to make a marinade.
Dice the Boneless, Skinless Chicken Breast (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), Lemon Juice (1 teaspoon), Dill Pickle (1), Pickle Juice (1 tablespoon), Greek Yogurt (2 tablespoon), Tahini (2 tablespoon), Olive Oil (2 tablespoon), Ground Cumin (1 teaspoon), and Ground Coriander (1 teaspoon).
Season the dressing with Salt and Pepper (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 tablespoon), and Fresh Parsley (1 cup) in a bowl and simply toss them together. Season with Salt and Pepper (to taste).
Heat a pan over high heat with Olive Oil (1 teaspoon). 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 Lemon Juice (to taste).
Toss together your Salad Greens (to taste), some tabbouleh, Baby Bell Pepper (to taste) and any other vegetables you want. Add the dressing and warm chicken and serve.