This is a refreshing salad that uses a lot of summer vegetables. This recipe has been in my recipe binder for years and I only recently tried it when I had a lot of cucumbers and grape tomatoes that needed to be eaten. I used pre-cooked shredded chicken that I had in the freezer making it very easy to pull together, but the bulgur wheat does take an hour to cook.
Chicken Tabbouleh Salad
adapted from Ina Garten
- 1 ½ homemade chicken stock, or store bought
- 1 cup bulgur wheat
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 cup shredded cooked chicken
- ¼ tsp pepper
- ½ tsp salt
- 1 cup chopped red or sweet white onion
- 1 cup chopped parsley
- ½ - 1 cup chopped mint
- 1 cucumber, chopped
- 2 cups halved grape tomatoes
Bring the chicken stock to a boil. Pour the boiling stock over the bulgur wheat in a heat proof bowl. Add the lemon juice and olive oil and cover. Let stand at room temperature for at least an hour.
In a large bowl, add the chicken, onion, parsley, mint, cucumber, tomatoes, pepper, salt, pepper and the bulgur. Mix together. Serve at room temperature or refrigerate and serve cold.
The next time I make this salad, I am going to add a chopped red bell pepper for some added crunch. If salad is drier than you would like, mix in additional 1 Tbsp lemon juice and 1 Tbsp olive oil.
Print recipe for Chicken Tabbouleh Salad
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This post is linked to: $5 Dinner Challenge and Tasty Tuesday at Balancing Beauty and Bedlam and Real Food Wednesday at Kelly the Kitchen Kop