Chicken And Tabbouleh Salad Recipes

CHICKEN WITH TABBOULEH

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Chicken with Tabbouleh image

Steps:

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 1/2 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, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

Ingredients

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

CHICKEN TABBOULEH SALAD

A Mediterranean favorite gets an American twist.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 1h20m

Yield 8

Number Of Ingredients 11

Chicken Tabbouleh Salad image

Steps:

In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.

Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)
2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup uncooked couscous
2 medium cucumbers, chopped (2 cups)
2 medium onions, finely chopped (1 cup)
2 small tomatoes, seeded, chopped (1 cup)
1 cup chopped fresh parsley
1/2 cup lime juice
1/4 cup chopped fresh mint leaves
1/4 cup olive or vegetable oil
1 teaspoon salt

JICAMA TABBOULEH AND CHICKEN SALAD

The Chopped challenge for this week was jicama. To highlight its bright flavor and crunchy raw texture, we pulsed it to make the base of this tabbouleh-like salad. Chopped Basket Ingredient: jicama

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Jicama Tabbouleh and Chicken Salad image

Steps:

Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.
Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
Preheat a grill to medium-high heat.
Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
Serve, topped with the jicama tabbouleh.

Ingredients

1 3/4 pound jicama, peeled
2 cups packed fresh flat-leaf parsley leaves, chopped
1 cup packed fresh mint leaves, chopped
2 medium tomatoes, chopped
1 Persian cucumber, chopped
1/2 onion, finely chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and finely ground black pepper
6 chicken cutlets
1 1/2 teaspoons smoked paprika

GRILLED CHICKEN TABBOULEH SALAD

Make mealtime in a cinch with Grilled Chicken Tabbouleh Salad. Salads don't have to be boring or flavorless. See what our Grilled Chicken Tabbouleh Salad recipe can add to your meal planning menu.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Grilled Chicken Tabbouleh Salad image

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g

Ingredients

1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 cups cooked barley, cooled
1-1/2 cups chopped fresh parsley
1 can (16 oz.) navy beans, rinsed
3 plum tomatoes, cut into wedges
3 green onions, sliced
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/3 cup KRAFT Tuscan House Italian Dressing