Summer Vegetable Tabbouleh with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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With fresh tastes and crunchy textures, this cold salad is great for a hot afternoon. It holds well once prepared and will keep in the refrigerator for up to three days. Serve with toasted pita chips. Ingredients:
1 cup uncooked bulgur |
1 cup boiling water |
1 1/2 cups chopped skinless, boneless grilled lemon-herb chicken (about 6 ounces) |
1 cup chopped fresh parsley |
1 cup chopped cucumber |
1 cup chopped red onion |
1 cup chopped plum tomato (about 4 tomatoes) |
1/4 cup chopped fresh mint |
1/4 cup fresh lemon juice (about 2 lemons) |
2 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Combine bulgur and boiling water in a large bowl; let stand 30 minutes. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through mint), and toss gently to combine.
2. Combine lemon juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over salad; toss gently to coat.
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