Chicken Tabouli (Tabbouleh) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You will love this! It's the perfect recipe for a luncheon. Also a good make-ahead recipe for the week. Since I like keeping the seeds in the tomatoes and cukes, I just make the salad without them, then dice them fresh and mix them in each time I serve it. You may want to seed them if you throw it all together at once. I got this from a friend, but I think it came from cooking light or southern living. Serve with bread/butter. Ingredients:
1 1/2 cups boiling water |
1 cup bulgar wheat (or cracked wheat) |
1/4 cup fresh lemon juice (2 lemons) |
1/4 cup olive oil, plus |
olive oil, for cooking chicken |
1 whole chicken breast (or 2 split) |
kosher salt |
black pepper |
1 cup minced scallion (1 bunch) |
1/2 cup chopped mint leaf (1 bunch) |
1 cup chopped fresh parsley (1 bunch) |
1 hothouse cucumber, unpeeled, halved lengthwise and medium diced |
2 cups halved cherry tomatoes or 2 cups grape tomatoes |
Directions:
1. Preheat oven to 350.
2. In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
3. Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
4. Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.
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