Ingredients
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1 1/2
-
1
-
1/4
-
-
-
2
-
-
1
-
1
-
1
-
1
-
2
-
-
-
Directions
Chicken With Tabbouleh (Barefoot Contessa) Ina Garten, You can use a previously roasted chicken for this healthy salad I reduced the amount of salt from original recipe It is best after sitting in the fridge for 24 hours Edit: If you use regular table Iodized salt instead of the kosher salt, please use much less as table salt creates a saltier final product , My husband and I make this on a Sunday to use for lunches all week It is so flavorful and healthy! It’s a staple in our house, This was good, but for me, it was WAY TOO SALTY I also think that the chicken didn’t really add to the appeal of tabouleh as I’ve made it before I’d rather have a more traditional tabouleh, with chicken separately
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Steps
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1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
in a Heat-Proof Bowl, Pour the Boiling Water Over the Bulgur Wheat. Add the Lemon Juice, 1/4 Cup Olive Oil, and 1 Teaspoons of Salt. Stir. Cover the Bowl With Plastic Wrap and Allow the Bulgur to Stand at Room Temperature For About 1 Hour. |
|
3
Done
|
Place the Chicken Breast on a Baking Sheet and Rub It With Olive Oil. Sprinkle Liberally With Salt and Pepper. Roast For 35 to 40 Minutes, Until Just Cooked. Set Aside Until Cool Enough to Handle. |
|
4
Done
|
Remove the Chicken Meat from the Bones and Discard the Skin. Cut the Chicken Into Medium Dice and Add to the Tabbouleh. Add the Scallions, Mint, Parsley, Cucumber, Tomatoes, 1 Teaspoon Salt, and 1 Teaspoon Pepper. Season, to Taste, and Serve Immediately or Cover and Refrigerate. the Flavors Will Improve as It Sits. |
