Chicken Tabbouleh Salad Recipes

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.

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.

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.

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

Steps:

• Arrange salad greens on a large platter.
• Toss together tabbouleh salad and mint then spoon over greens.
• Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices.
• Arrange chicken pieces over tabbouleh mixture.
• Shake dressing; drizzle over salad.

Steps:

• Preheat oven to 350.
• 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.
• 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.
• 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.

Steps:

• Pour boiling water over bulgur in a medium mixing bowl.
• Let stand 30 minutes.
• Drain excess liquid.
• Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.
• Section oranges over a bowl to catch juice.
• Cover and chill orange sections till serving time.
• Measure and reserve 1/4 cup orange juice.
• Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.
• Cover and chill the mixture for 4 to 24 hours, stirring occasionally.
• Just before serving, fold in orange sections.
• Serve on romaine-lined plates.