CHICKEN SHAWARMA TABBOULEH SALAD
This Chicken Shawarma Tabbouleh Salad is super fresh and loaded with incredible flavors. The chicken is marinated in Middle Eastern spices, super moist and delicious served over the best tabbouleh salad and a side of homemade hummus.
Provided by Joanna Cismaru
Categories Lunch Main Course Salad
Time 1h
Number Of Ingredients 28
Steps:
- In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
- Preheat the oven to 425 F degrees.
- Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
- Let the chicken rest for 5 to 10 minutes before slicing.
- While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
- Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
- To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.
Nutrition Facts : Calories 548 kcal, Carbohydrate 34 g, Protein 23 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 854 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- 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.
- 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, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
CHICKEN TABBOULEH SALAD
A Mediterranean favorite gets an American twist.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
- Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
- In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.
Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
JICAMA TABBOULEH AND CHICKEN SALAD
The Chopped challenge for this week was jicama. To highlight its bright flavor and crunchy raw texture, we pulsed it to make the base of this tabbouleh-like salad. Chopped Basket Ingredient: jicama
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
- In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.
- Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
- Preheat a grill to medium-high heat.
- Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
- Serve, topped with the jicama tabbouleh.
GRILLED CHICKEN TABBOULEH SALAD
Make mealtime in a cinch with Grilled Chicken Tabbouleh Salad. Salads don't have to be boring or flavorless. See what our Grilled Chicken Tabbouleh Salad recipe can add to your meal planning menu.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
CHICKEN TABOULI (TABBOULEH)
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
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.
CHICKEN AND TABBOULEH SALAD
Purchase the classic Middle Eastern bulgur wheat salad from the deli as the base for this minty chicken salad. If that's not available, pick up a rice salad. You can use deli chicken, too.
Provided by Punky Julster
Categories Southwest Asia (middle East)
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Arrange salad greens on a large platter.
- Toss together tabbouleh salad and mint then spoon over greens.
- Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices.
- Arrange chicken pieces over tabbouleh mixture.
- Shake dressing; drizzle over salad.
Nutrition Facts : Calories 406.6, Fat 38, SaturatedFat 7.6, Cholesterol 46.4, Sodium 47.2, Carbohydrate 1.8, Fiber 0.2, Sugar 1.6, Protein 15.2
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