Grilled Chicken Tabbouleh Salad Recipes

CHICKEN WITH TABBOULEH

Steps:

• Preheat the oven to 350 degrees F.
• In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
• Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
• Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

CHICKEN TABBOULEH SALAD

Steps:

• In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
• Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
• In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.

GRILLED CHICKEN AND LEMON PARMESAN TABOULEH SALAD

Steps:

• 1. In a small saucepan with a tight-fitting lid, boil water over high heat. Stir in bulgur, cover, remove from heat. Let sit for 30 minutes.
• 2. In a small bowl, place the garlic, lemon zest, lemon juice, vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix together. Add in the olive oil, whisk together; stir in the parmesan cheese; set aside.
• 3. In a large bowl, place the cooked bulgur, scallions, cucumber, tomato, Greek peppers, olives and basil, mix together. Pour in reserved dressing, mix well; set tabouleh aside (stirring occasionally while preparing chicken).
• 4. Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Season both sides of the chicken breasts with the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper and the herbes de provence. Place onto hot grill pan and cook until chicken is cooked through, approximately 4 minutes per side. Let rest for 2 - 3 minutes, cut into 1/2-inch slices
• 5. To serve, place 2 cups of the mixed greens onto serving plate, top with about 3/4 cup of tabouleh, stagger one cut chicken breast around tabouleh, garnish with additional chopped fresh basil, 1/2 tablespoon parmesan cheese, and a lemon wedge. Prepare second salad in the same manner and enjoy!