Grilled Chicken Tabbouleh Salad Recipes

GRILLED CHICKEN TABBOULEH SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

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.

GRILLED CHICKEN AND TABBOULEH WRAPS

Steps:

• Method Make the tabbouleh first. Soak the bulgur wheat in 2 C (500 ml) boiling water for about 20 minutes. Fluff up with a fork. Add all remaining ingredients and gently mix until well combined. Season to taste. This salad keeps well, and is best when made the day before. For the chicken, heat a griddle pan until smoking hot. Cut the breasts in half to make thinner breasts, and drizzle with olive oil and lemon juice. Season. Grill the breasts for about 3 minutes a side. Allow to cool slightly before slicing the breasts into strips. To assemble, top each wrap with 3-4 Tbsp (45-60 ml) of tabbouleh and a few chicken strips - don't overfill. Tuck in the sides and roll up tightly. Slice in half on the diagonal. Serve with more salad on the side. Other option Lose the wraps and serve the tabbouleh with grilled chicken or fish fillets.

CHICKEN SHAWARMA TABBOULEH SALAD

Steps:

• In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
• Preheat the oven to 425 F degrees.
• Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
• Let the chicken rest for 5 to 10 minutes before slicing.
• While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
• Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
• To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

DUKKAH GRILLED CHICKEN WITH TABBOULEH

Steps:

• Wash and cut/dice roma tomatoes (in to small cubes).
• Place the diced tomatoes in a strainer and let the excess tomato juice drain out for about 30 minutes (this is an optional step to ensure that the tabbouleh will have less liquid).
• In a heat-proof bowl, place the Bulghur wheat or cous cous and sprinkle about ½ tsp of salt on top.
• Soak in boiling water according to the instructions on the packet. Drain water, fluff with a fork and set aside.
• Wash and pat dry the parsley and mint.
• Chop the herbs finely using a sharp knife (See Note).
• Wash the green onions and slice them finely.
• Place the chopped herbs, diced tomatoes, green onions and bulghur/cous cous in a large bowl.
• In a small bowl, whisk the olive oil, lemon juice, cumin, allspice, a pinch of salt and pepper till well combined.
• Pour the lemon juice and oil mix it into the chopped parsley and toss to coat evenly. Add more salt, pepper or lemon juice to taste (See Note)
• Leave the tabbouleh covered in the fridge till you're ready to serve - at least 1 hour to let the flavours "mingle".
• Butterfly-cut the chicken breast so they have an even thickness (alternatively you can use the smooth side of a meat hammer to pound the chicken breast into an even thickness).
• Drizzle a little oil and rub it on the surface of the chicken and sprinkle 1 tbsp of the Dukkah seasoning on each of the chicken breast (both sides).
• Keep it covered and let it marinate for at least an hour (or overnight in the fridge)
• If the chicken was kept in the fridge - leave it out for 30 minutes to return to room temperature before cooking them.
• Sprinkle the left over 2 tbsp of dukkah seasoning evenly over the two chicken breasts, on both sides. If the chicken breasts are larger, feel free to sprinkle more spice. You want a nice generous coating of the seasoning on the chicken.
• Preheat your grill pan or non stick pan on medium high heat and brush some oil on the surface when it is hot to prevent the chicken from sticking to the pan when you are cooking it.
• Cook 1 chicken breast at a time in the heated grill pan for 4-5 minutes per side for a total of 8-10 minutes or until the internal temperature registers exactly 160°F (when measured with a kitchen thermometer).
• Place cooked chicken breast on a plate and sprinkle a pinch of salt and let it rest (covered) for about 5 minutes.
• Cut the chicken into strips or in half to serve four people.
• Personally I love serving this dish on a large platter so that all the flavours mingle together and each person can help themselves.
• The tabbouleh acts as a dressing for the lettuce or salad leaves and can be served together with sliced grilled chicken on the side.
• Hummus really elevates the flavours in this meal and is a fantastic side dish. So I highly recommend it.

CHICKEN AND TABBOULEH SALAD

Steps:

• Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad. Makes 3 servings.

GRILLED LEMON CHICKEN WITH TABBOULEH

Steps:

• Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
• In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

TABBOULEH SALAD

Steps:

• Add uncooked bulgur to a large bowl. Boil 4 cups water and add over top the bulgur. Let the bulgur soak for 30 minutes. Drain the water with a colander and run the bulgur under cold water to cool down. Set aside.
• Remove the parsely from the stems and chop the parsely down. Cut the tomatoes into wedges and carefully remove the wet seeds, dice the deseeded tomatoes.
• Add parsley, tomatoes, and bulgur to a large bowl. Cut the lemon in half and juice all of it into the bowl. Add the olive oil and a pinch of salt to the bowl and toss everything together. Make sure to taste and add more olive oil or lemon juice if needed. Serve immediately or the tabbouleh is best when left to rest in the refrigerator for at least an hour.

BARLEY TABBOULEH RECIPE

Steps:

• In a saucepan stir together 1/2 cup pearl barley and 1.5 cups water. Bring to a boil. Then reduce heat and simmer for about 15 minutes until barley is tender. Drain and rinse cooked barley with cold water.
• To a salad bowl add the 1.5 cups cooked and cooled barley. Add 2 cups of chopped parsley, 1 large diced tomato, 1/2 small diced cucumber, 1/8-1/4 cup mint leaves, chopped, and 2 sliced green onions.
• To a small jar add 1/4 cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, and a pinch of allspice. Close the jar and shake until all the dressing ingredients are well combined.
• Pour the dressing over the barley tabbouleh salad ingredients. Toss everything to combine.
• Enjoy this Barley Tabbouleh as a salad side dish or filling for pitas or wraps.

GREEK LEMON GRILLED CHICKEN WITH CAULIFLOWER TABBOULEH

Steps:

• In a small bowl whisk together all of the marinade ingredients for the chicken. Place the chicken breasts and marinade in a freezer bag, press out the air and seal it. Massage the marinade into the chicken and refrigerate for 1-2 hours.
• While the chicken marinates make the tabbouleh. Pulse the parsley and mint together in a food processor until finely chopped. You can also do this with a knife if you prefer. In a large bowl combine the cauliflower rice, parsley and mint, cucumber, tomatoes, green onion, olive oil, lemon juice, red pepper flakes, salt and pepper. Toss everything together until combined and taste for seasoning. Refrigerate until ready to serve.
• Preheat your grill to medium-high heat, approximately 400° F. Spray the grates with oil and place the chicken breasts on. Grill for approximately 5-7 minutes then flip them over and grill another 5-7 minutes. Time will vary depending on the size of your chicken breasts. The internal temperature will be 165° F. when they are cooked through. Let the chicken rest for 5-10 minutes before slicing it.
• To serve, fill bowls with the cauliflower tabbouleh and top them with slices of the grilled chicken.

LENTIL TABBOULEH WITH GRILLED CHICKEN

Steps:

• Rinse your lentils under tap water in a strainer.
• Add the rinsed lentils and water (3 parts water to 1 part lentils) to a pot and bring the water to a boil, then lower the heat to a gentle simmer for about 20-25 mins until the lentils are tender.
• Add in the salt and set aside to cool.
• Place the scallions and mint in your food processor and process until they're finely minced, but not bruised.
• Remove them into a large bowl and set aside.
• Using the same food processor, start pulsing the parsley in four batches, making sure not to fill the processor bowl more than halfway. It's always better to pulse rather than process to make sure the parsley is the same size.
• Remove the parsley and add it to the bowl with the mint and scallion mixture.
• Repeat until all the parsley is done.
• Finely chop the tomatoes, then add them into the parsley mixture.
• Toss the parsley, tomatoes and mint scallion mixture, then add in the cooked lentils, salt, lemon juice and olive oil.
• In a bowl, whisk the tahini with lime juice and salt.
• Thin out the sauce with water to your desired consistency. Adding a tablespoon of water will make a thick sauce, so I recommend starting there and adding more water if you need to.
• Taste and adjust the salt, cumin or more lime to your taste.
• Add a thin drizzle on top of the tabbouleh salad, or serve on the side.
• Slice each chicken breast in half, then season with all the ingredients.
• Grill the chicken on medium-high heat for 5-7 mins per side (depending on the thickness of your chicken). Remove from heat and allow to rest for 5 minutes.
• Serve alongside the salad with tahini sauce.

MIDDLE EASTERN TABBOULEH SALAD

Steps:

• Whisk the lemon juice and olive oil together in a bowl. Place the parsley between two pieces of paper towel to remove as much moisture as possible.
• Rinse the bulgur wheat under cold water, then place in a small bowl & cover with boiling water and leave to swell - around 20 minutes.
• Chop the tomatoes - cut them into quarters and then use a knife to cut out the seeds and discard. Blot the inside of the tomatoes with paper towel then dice the skins into small pieces.
• Drain the bulgur and mix with the the parsley, mint, spring onion, tomatoes and dressing mixture. Combine well and top with some freshly grated pepper.

TABBOULEH

Steps:

• Prepare the bulgur until tender according to package directions. Drain off any excess water, place in a large mixing bowl, fluff with a fork, and set it aside to cool.
• To finely chop the parsely and mint, remove the thick stems and finely chop up the remaining leaves and stems. You can make quick work of it, by placing one bunch of parsley, along with the mint leaves into a food-processor fitted with an s-blade and give it a few pulses and repeat with the second bunch of parsley.
• Deseed the tomato and chop into very small bite size pieces. Cut the cucumber into 1/4 inch pieces and thinly slice the green onions, both the white and green parts.
• Add the lemon juice, salt, and olive oil to the bulgur wheat. Using a microplane grater, grate the garlic cloves directly over the wheat. Stir to combine.
• Add tomatoes, cucumbers, onions, parsley, and mint to the bulgur wheat and gently toss to evenly combine.
• Cover the tabbouleh and refrigerate for at least 30 minutes before serving.

TABBOULEH SALAD WITH GRILLED EGGPLANT

Steps:

• Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
• Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
• After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid. Return the bulgur to a bowl.
• Fold in the eggplant and all the remaining ingredients. Serve at room temperature.

SPICED GRILLED CHICKEN WITH CAULIFLOWER "RICE" TABBOULEH

Steps:

• Preheat grill to medium-high.
• Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
• Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
• Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
• Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.

CHICKEN SHAWARMA QUINOA TABBOULEH SALAD BOWLS

Steps:

• Assemble the salad, pour on the dressing and toss to coat before enjoying!
• Mix everything well adding enough salt to balance the lemon and enough water to get the desired consistency.

GRILLED CHICKEN SALAD SANDWICH

Steps:

• Chop celery into small dices
• Shred chicken meat and place into a bowl. Remove any chicken skin.
• Add celery to the chicken
• Mix the miracle whip and milk into the chicken.
• Season with salt and pepper to taste.

BREE'S CHICKEN SALAD

Steps:

• Break the chicken breast chunks into small pieces in a large bowl. Mix in the celery, onion, and grapes. Season with dill and salt and pepper.
• Whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. Pour the dressing over the chicken mixture, and mix until combined. Cover and refrigerate for 30 minutes before spreading the salad onto the croissants to make sandwiches.