Prep 15 mins
Cook 1 hr 35 mins
You can use a previously roasted chicken for this healthy salad. I reduced the amount of salt from original recipe. It is best after sitting in the fridge for 24 hours. Edit: If you use regular table Iodized salt instead of the kosher salt, please use much less as table salt creates a saltier final product.
- 1 1⁄2 cups boiling water (or chicken broth)
- 1 cup Bulgar wheat
- 1⁄4 cup fresh lemon juice (2 lemons)
- olive oil
- kosher salt
- 2 chicken breasts, bone in, skin on
- fresh ground black pepper
- 1 cup minced scallion, white and green parts (1 bunch)
- 1 cup chopped fresh flat leaf parsley
- 1 cup chopped fresh mint leaves
- 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
- 2 cups halved cherry tomatoes
- 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 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, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
My husband and I make this on a Sunday to use for lunches all week. It is so flavorful and healthy! It's a staple in our house
This was good, but for me, it was WAY TOO SALTY. I also think that the chicken didn't really add to the appeal of tabouleh as I've made it before. I'd rather have a more traditional tabouleh, with chicken separately.
Oh my goodness, cookiedog -- this recipe is outstanding! My dad, husband and I loved it. This is so fresh tasting and flavorful. I changed it just a bit for our tastes. I did not add the parsley or mint. Instead I used fresh cilantro--about a handful, chopped. I also used two boneless, skinless chicken breasts and seasoned them with olive oil, kosher salt, pepper, garlic salt and paprika. Then I grilled the chicken on my stovetop grill. The bulgar wheat has such a wonderful, nutty flavor--much more flavorful than just plain old white rice. All of the flavors were awesome! Thank you, thank you. It was so fun trying something new that we had never eaten before. This is a definite make again and again dish.