Meat Lite: Chickpea, Chicken, And Tabouli Salad Recipe

1. 1

   Bring the water to a boil in a wide high-sided saute pan. Add the chicken breasts and reduce to a bare simmer. Cover and poach the chicken for 15 minutes, until cooked through. Remove the chicken, reserving the liquid, and set it aside to cool.

2. 2

   Return the poaching liquid to a boil. Add the bulgur wheat, cover and turn off the heat. Keep covered for 15 minutes, until the bulgur has absorbed the liquid and becomes tender. Stir in the grated onion, transfer the bulgur in a large serving bowl, and refrigerate to cool completely.

3. 3

   Once the chicken is cool, shred it and add it to a mixing bowl with the tomatoes, cucumber, chickpeas, and lemon zest.

4. 4

   Whisk the lemon juice, salt, and pepper together in a small bowl. Add the olive oil in a slow drizzle, whisking constantly to make a simple vinaigrette.

5. 5

   Stir the chopped parsley and mint into the cooled bulgur. Add the chicken and chickpea mixture and stir to combine. Drizzle with the vinaigrette and stir again to incorporate all of the ingredients. Refrigerate the salad for about 30 minutes before serving.

6. 6

   Serve the salad on a big platter with Romaine hearts or Butter lettuce leaves for scooping.

* Per serving · 4 servings · Values may vary.