Arugula, Chicken, and Pine Nut Tabouli

You know how sometimes you’re eating something and you can just tell it’s so good for you that really you simply must reward yourself?  With a new purse?  Or maybe some jewelry from Etsy?  Well, make room in the jewelry box, because here is a plate of goodness…good for you…and oh so good tasting.

This gorgeously simple, weeknight salad comes from New Food Fastby Donna Hay.  No one can make herbs sing like she can.  She is seriously the master of simple, fresh flavors.  And even though I was loathe to spend the money on mint at the grocery store, when my garden will be producing it soon, I simply couldn’t wait.  The only substitution I made was to use diced boneless thighs instead of chicken breasts.

Arugula, Chicken, and Pine Nut Tabouli

• 3/4 cup bulgur
• 1 1/2 cups boiling water
• 1 tablespoon oil
• 3 chicken breasts fillets
• 8 oz arugula
• 3/4 cup flat leafed parsley, chopped
• 3/4 cup mint, chopped
• 6 1/2 oz cherry tomatoes, quartered
• 1/2 cup pine nuts, toasted
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• salt and black pepper
• lemon wedges to serve

Combine the bulgur and the boiling water in a bowl.  Allow to stand for 5 minutes or until the bulgur has absorbed the water and has softened (mine took a little longer).

Place the oil in a frying pan over medium high.  Add the chicken and cook for about 5 minutes on each side until cooked through.  (Or dice thigh meat, and cook it, which is what I did).  Set aside to cool.

Place the bulgur, arugula, parsley, mint, tomatoes, and pine nuts in a bowl.  Slice (or dice) the chicken and add it.  Combine the lemon juice, olive oil and salt and pepper.  Pour over the salad and toss to combine.  Serve with lemon wedges. 

Serves 4.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!