Chicken Tabbouleh with Tahini Drizzle

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup bulgur rinsed uncooked drained
• 1 cup mint leaves fresh chopped
• 1 cup parsley fresh chopped
• 1 teaspoon garlic minced
• 1 cup spring onion chopped
• 1 teaspoon kosher salt divided
• 3 tablespoons juice of lemon fresh
• 2 tablespoons olive oil divided
• 0.3 cup greek yogurt plain 2% reduced-fat
• 0.5 pound chicken thighs boneless skinless
• 0.3 cup tahini (roasted sesame seed paste)
• 3 cups tomatoes chopped
• 1 tablespoon water 
• 1.3 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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.
2. Remove from heat; fluff with a fork.
3. Place bulgur in a medium bowl; let stand 10 minutes.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
5. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Saut for 4 minutes on each side or until done; shred chicken.
6. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.
7. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk.
8. Drizzle over salad.