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grilled chicken and lemon parmesan tabouleh salad

Recipe by
Debbie Reid
Clearwater, FL

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.

yield 2 serving(s)
method Stove Top

Ingredients For grilled chicken and lemon parmesan tabouleh salad

  • 1 cup water
  • 1 cup bulgur wheat
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons finely grated parmesan cheese
  • 3 scallions, chopped
  • 1 cucumber, peeled, seeds removed, chopped
  • 1 plum tomato, seeds removed, chopped
  • 2 greek peppers, seeds removed, minced
  • 3 tablespoons chopped pitted kalamata olives (about 8 olives)
  • 2 tablespoons chopped fresh basil
  • 2 5-oz. boneless, skinless chicken breasts
  • 1 teaspoon herbes de provence
  • 4 cups mixed baby greens
  • garnish: additional chopped basil, 1 tablespoon parmesan cheese, divided and 2 lemon wedges, divided

How To Make grilled chicken and lemon parmesan tabouleh salad

  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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
  • 5
    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!

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