Chicken and Summer Vegetable Tabbouleh
2017-07-31 13:06:05
Serves 4
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 cup fresh parsley, chopped
- 1 cup cucumber, chopped
- 1 cup red onion
- 1 cup plum tomoatoes
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup fresh mint, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- Extra virgin olive oil as needed
Instructions
- Heat grill or grill pan to medium high heat. Brush extra virgin olive oil onto chicken breast, coating each side. Grill chicken for 4 minutes on each side or until done.
- Allow chicken to cool before adding continuing. Combine bulgur and boiling water in a large bowl, let stand thirty minutes. Add cooled chicken breast and combine parsley, cucumber, red onion, plum tomato and mint. Gently toss.
- Combine lemon juice, olive oil, salt, pepper and garlic into small bowl and stir with a whisk. Drizzle this mixture over the salad.
Additional Comments
- Refrigerates well for left over salad the next day.
Notes
- Courtesy of Springer Mountain Farms
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/