Warm Chicken Tabbouleh Salad

Warm Chicken Tabbouleh Salad


1 person made this

This is a cross between a warm chicken salad and a tabbouleh salad. Unlike most tabboulehs it should be served immediately.

Serves: 4 

  • 1 1/4 cups water
  • 1 cup bulgur wheat
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 200g boneless skinless chicken thighs
  • 1/2 teaspoon black pepper
  • 2 tomatoes, chopped
  • 1 cup parsley, chopped
  • 1 cup mint, chopped
  • 5 spring onions, sliced
  • 1 teaspoon garlic, finely diced
  • 1/4 cup tahini
  • 1/4 cup Greek yoghurt
  • 3 tablespoons lemon juice
  • 1 tablespoon water

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. In a saucepan combine water, bulgur, 1 tablespoon olive oil and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer 10 minutes until liquid is absorbed. Fluff with a fork and set aside.
  2. Heat remaining tablespoon oil in a nonstick frypan. Add chicken, sprinkle with salt and pepper. Saute 4 minutes on each side or until done then shred chicken. Combine with the bulgur, tomato, parsley, mint, spring onions and garlic in a bowl.
  3. In a small bowl, combine the tahini, Greek yoghurt, lemon juice, water and a large pinch of salt. Whisk and drizzle over the tabbouleh. Serve warm.

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