Chicken tabouli salad

Cooking Salads Chicken tabouli salad

This traditional tabouli salad contains chicken to elevate it from side dish status to star performer.

Lables: Egg free Fish free Lactose free Peanut free Sesame free Shellfish free Tree nut free
  1. Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.
  2. Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.

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1/2 cup burghul
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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