grilled chicken and lemon parmesan tabouleh salad

Name: Grilled Chicken and Lemon Parmesan Tabouleh Salad
Yield: 2
Cuisine: American
Ingredients: - 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

8 Pinches 1 Photo

Debbie Reid

Clearwater, FL

Updated on Sep 3, 2015

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.

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prep time

cook time

method Stove Top

yield 2 serving(s)

Ingredients

- 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

Step 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.

Step 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.
Step 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).
Step 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
Step 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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