Lunch · Middle Eastern · 20 min
Steamed Chicken and White Bean Salad with Aleppo Pepper and Tahini-Lemon Dressing
- Calories
- 655
- Protein
- 37g
- Carbs
- 78g
- Fat
- 24g
Ingredients
- 50.9 g chicken thigh
- 185.1 g canned white beans
- 30 g bulgur
- 60 g grape tomatoes
- 20 g cucumber
- 20 g shallot
- 31.3 g tahini
- 1 tbsp lemon juice
- 2.2 g honey
- 0.25 tsp salt
- 1 tsp Aleppo pepper
- 0.5 tsp za'atar
- 0.5 tsp sumac
Method
- 01Bring water to a boil in a steamer basket setup over medium-high heat.
- 02Season raw chicken thigh with salt and half of the Aleppo pepper. Place in the steamer, cover, and steam for 15-18 minutes until completely tender and the internal temperature reaches 165°F (74°C).
- 03In a bowl, combine dry bulgur with twice its volume of boiling water, cover, and let stand 15 minutes until tender, then drain excess liquid.
- 04Whisk together tahini, lemon juice, honey, salt, and a splash of warm water until smooth and emulsified.
- 05In a large bowl, combine cooked white beans, prepared bulgur, halved grape tomatoes, diced cucumber, and minced shallot.
- 06Allow the steamed chicken to rest for 3 minutes, then shred into bite-sized pieces and fold into the bean mixture.
- 07Pour the tahini-lemon dressing over the salad and toss gently to coat.
- 08Garnish with remaining Aleppo pepper, za'atar, and sumac before serving.
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