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

    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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