If you’re looking for a new, different, healthy and delicious salad to try, this is it! It’s really a salad on top of a salad! Sitting on top of mixed baby greens and grilled chicken strips is a tabouleh salad - bulgur wheat, fresh veggies, and a lemon parmesan vinaigrette.
In a small saucepan with a tight-fitting lid, boil water over high heat. Stir in bulgur, cover, remove from heat. Let sit for 30 minutes.
In a small bowl, place the garlic, lemon zest, lemon juice, vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix together. Add in the olive oil, whisk together; stir in the parmesan cheese; set aside.
In a large bowl, place the cooked bulgur, scallions, cucumber, tomato, Greek peppers, olives and basil, mix together. Pour in reserved dressing, mix well; set tabouleh aside (stirring occasionally while preparing chicken).
Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Season both sides of the chicken breasts with the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper and the herbes de provence. Place onto hot grill pan and cook until chicken is cooked through, approximately 4 minutes per side. Let rest for 2 - 3 minutes, cut into 1/2-inch slices
To serve, place 2 cups of the mixed greens onto serving plate, top with about 3/4 cup of tabouleh, stagger one cut chicken breast around tabouleh, garnish with additional chopped fresh basil, 1/2 tablespoon parmesan cheese, and a lemon wedge. Prepare second salad in the same manner and enjoy!