Chicken and Summer Vegetable Tabbouleh

Chicken and Summer Vegetable Tabbouleh
Serves 4
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  1. 4 boneless skinless chicken breasts
  2. 1 cup uncooked bulgur
  3. 1 cup boiling water
  4. 1 cup fresh parsley, chopped
  5. 1 cup cucumber, chopped
  6. 1 cup red onion
  7. 1 cup plum tomoatoes
  8. 1/4 cup fresh squeezed lemon juice
  9. 1/4 cup fresh mint, chopped
  10. 1 garlic clove, minced
  11. 2 tablespoons olive oil
  12. 1/2 teaspoon salt
  13. 1/8 teaspoon ground black pepper
  14. Extra virgin olive oil as needed
  1. 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.
  2. 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.
  3. 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
  1. Refrigerates well for left over salad the next day.
  1. Courtesy of Springer Mountain Farms
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