Orange Chicken Tabbouleh Salad Recipes

CHICKEN WITH TABBOULEH

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.

ORANGE CHICKEN TABBOULEH SALAD

Steps:

• Pour boiling water over bulgur in a medium mixing bowl.
• Let stand 30 minutes.
• Drain excess liquid.
• Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.
• Section oranges over a bowl to catch juice.
• Cover and chill orange sections till serving time.
• Measure and reserve 1/4 cup orange juice.
• Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.
• Cover and chill the mixture for 4 to 24 hours, stirring occasionally.
• Just before serving, fold in orange sections.
• Serve on romaine-lined plates.