Middle Eastern Chicken Salad & Dill Pickle Tahini

Measure your spices: Ground Cumin (1 Tbsp) , Ground Coriander (1 Tbsp) , Paprika (1 tsp) , Cayenne Pepper (1 tsp) , Salt (1 tsp) , Ground Black Pepper (1 tsp) , Ground Nutmeg (as needed) , Ground Cinnamon (as needed) and Ground Allspice (as needed) .

In a medium-sized bowl, mix together the Greek Yogurt (4 Tbsp) , the juice from Lemon (1/3) and Ground Allspice (as needed) 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) , Ground Cumin (1 tsp) , and Ground Coriander (1 tsp) .

Season the dressing with Salt (to taste) and Ground Black 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 Onions (1 Tbsp) , and Fresh Parsley (1 cup) in a bowl and simply toss them together. Season with Salt (to taste) Ground Black Pepper (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.