Tabbouleh (Tabouli) Salad with Chicken
A favorite easy weeknight dinner salad!
- 3/4 cup bulgur
- 1 1/2 cups boiling water
- 1 tbsp oil
- 4 boneless, skinless chicken breasts
- 8 ounces arugula
- 3/4 cup parsley flat leaf, chopped
- 3/4 cup min chopped
- 7 ounces cherry tomatoes halved
- 1/2 cup pine nuts toasted
- 3 tbsp lemon juice
- 3 tbsp olive oil
- salt and black pepper
Place the bulgur and boiling water in a bowl. Let soften for about 10 minutes or until the bulgur has absorbed the water.
Heat the oil in a skillet over medium high heat. Salt and pepper the chicken breasts and add them to the pan. Cook for about 5 minutes on each side or until temp of 165. Remove from the heat and let cool.
Add the arugula, parsley, mint, tomatoes and pine nuts to the bowl with bulgur.
Thinly slice the chicken and add it to the bowl.
Whisk together the lemon juice, olive oil and salt and pepper in a small bowl. Pour over the salad and toss to combine.
Herbs - can substitute your favorite herbs for the mint - thyme or tarragon would both be good.
Use fresh squeezed lemon juice.
If using larger tomatoes, dice them.
Arugula - if you can't find or don't like, you can substitute spinach or your favorite lettuce.
Pine nuts - can sub almonds or p
Calories: 491kcal | Carbohydrates: 29g | Protein: 32g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 166mg | Potassium: 1066mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2928IU | Vitamin C: 43mg | Calcium: 150mg | Iron: 4mg