Best 4 Chicken Tabouli Tabbouleh Recipes

Embark on a culinary journey to the heart of the Mediterranean with our tantalizing Chicken Tabouli Tabbouleh recipes. This vibrant dish, a harmonious blend of flavors and textures, offers a delightful interplay of fresh herbs, tangy citrus, and succulent chicken. Discover two variations of this beloved Levantine salad: a classic vegetarian Tabouli, bursting with the freshness of parsley, tomatoes, and mint, and a protein-packed Chicken Tabouli, where tender chicken joins the symphony of flavors. Both recipes promise a symphony of flavors and a delightful burst of freshness in every bite.

**Classic Vegetarian Tabouli:**

- Savor the simplicity and freshness of this traditional Tabouli, where finely chopped parsley, tomatoes, mint, and bulgur wheat create a textural tapestry.
- Enjoy the vibrant flavors of lemon juice, olive oil, and a hint of cumin, harmonizing perfectly with the herbs.
- Garnish with fresh parsley and mint sprigs for a pop of color and an aromatic finish.

**Chicken Tabouli:**

- Indulge in a protein-rich twist on Tabouli, where tender chicken breast joins the party.
- Savor the succulent chicken, marinated in a blend of olive oil, lemon juice, garlic, and herbs, grilled to perfection.
- Experience a symphony of flavors as the chicken's savory notes meld with the refreshing herbs and tangy dressing.

Prepare to tantalize your taste buds with these delectable Chicken Tabouli Tabbouleh recipes, perfect for picnics, potlucks, or a refreshing lunch. Dive into the vibrant world of Mediterranean cuisine and relish the explosion of flavors in every bite.

Let's cook with our recipes!

TABOULEH

Tabouleh image

Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup bulgur
3 bunches fresh parsley, minced (about 2 cups)
3 large tomatoes, finely chopped
1 small onion, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
5 fresh mint leaves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CHICKEN TABOULI (TABBOULEH)

Chicken Tabouli (Tabbouleh) image

You will love this! It's the perfect recipe for a luncheon. Also a good make-ahead recipe for the week. Since I like keeping the seeds in the tomatoes and cukes, I just make the salad without them, then dice them fresh and mix them in each time I serve it. You may want to seed them if you throw it all together at once. I got this from a friend, but I think it came from cooking light or southern living. Serve with bread/butter.

Provided by Natalia 3

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups boiling water
1 cup Bulgar wheat (or cracked wheat)
1/4 cup fresh lemon juice (2 lemons)
1/4 cup olive oil, plus
olive oil, for cooking chicken
1 whole chicken breast (or 2 split)
kosher salt
black pepper
1 cup minced scallion (1 bunch)
1/2 cup chopped mint leaf (1 bunch)
1 cup chopped fresh parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise and medium diced
2 cups halved cherry tomatoes or 2 cups grape tomatoes

Steps:

Preheat oven to 350.
In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Categories side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

LEBANESE TABBOULEH

Lebanese Tabbouleh image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

Ingredients

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

Tips:

To make the most flavorful tabbouleh, use fresh, ripe tomatoes, cucumbers, and parsley.
If you don't have any bulgur wheat, you can substitute quinoa or rice.
Soak the bulgur wheat in hot water for at least 30 minutes before using. This will help to soften it and make it more digestible.
Use a sharp knife to chop the vegetables and herbs. This will help to prevent them from bruising.
Add the lemon juice and olive oil to the tabbouleh just before serving. This will help to keep the flavors fresh and bright.
Serve the tabbouleh immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

Tabbouleh is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. This recipe is easy to follow and can be tailored to your own taste. So next time you are looking for a healthy and flavorful salad, give this chicken tabbouleh a try.