Warm Chicken Tabbouleh Salad
30 minutes
This is a cross between a warm chicken salad and a tabbouleh salad. Unlike most tabboulehs it should be served immediately.
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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.
- 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.
