Tabbouleh Salad with Chicken
- Total Time: 35
- Yield: 10 1x
Description
Tabbouleh, a classic Lebanese salad recipe, has been bumped up to a main dish by the addition of crispy chicken! The chicken perfectly complements the traditional mix of fresh parsley, tomatoes, scallions, bulgur wheat and olive oil lemon dressing.
Scale
Ingredients
Tabbouleh Salad:
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) lemon juice
- 1 tsp (5 mL) each salt and pepper
- 3 cups (750 mL) cooked bulgur
- 3 cups (750 mL) chopped tomato
- 1 cup (250 mL) crumbled feta cheese
- 1 1/2 cups (375 mL) chopped fresh parsley
- 1 cup (250 mL) chopped green onions
Assembly:
- 30 oz (900 g) Reuven Fully Cooked Battered Chicken Breast Chunks (Product Code 10500
- 10 lemon wedges
Instructions
Tabbouleh Salad:
- Whisk together olive oil, lemon juice, salt and pepper.
- Add cooked bulgur, tomato, feta, parsley and green onions; toss to combine.
Note: Salad can be made up to 4 hours in advance.
Assembly:
- Prepare Battered Chicken Breast Chunks according to package directions for baking.
- For each serving, spoon 3/4 cup (175 mL) salad onto plate. Top with 3 oz (90 g) cooked chicken chunks (about 4 pieces).
- Serve with lemon wedge.
Sponsors
Nutrition
- Serving Size: 1
- Calories: 257
- Sugar: 3 g
- Sodium: 728 mg
- Fat: 12 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 72 mg
Keywords: lunch, dinner, battered chicken, salad, tabbouleh salad
