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Poach chicken breasts in water in covered skillet turning at least once during cooking.
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Bring 2 cups of water to boil and add bulgur, cover and simmer for approximately 12 - 15 minutes (not mushy). Drain and cool in refrigerator.
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When cooked, dice chicken and refrigerate.
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Make dressing by whisking together, olive oil, vinegar, lemon juice, garlic, basil and mint (rub the herbs between fingers to crush when adding to mixture).
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When chicken and bulgur are both cool, add apricots, currants, cucumber, and mix well. Mix in dressing. Let salad sit in refrigerator for at least 1 hour.
Recipes
Chicken Tabouleh Salad
Serve with Greek flatbread for a hearty but light main course salad or in pita bread halves topped with a low-calorie cucumber dressing for a meal on the go!
Ingredients
- Serves: 8
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) boneless chicken breasts (approximately 3 breasts)
- 1/2 cup (125 mL) water, for poaching
- 1 cup (250 mL) bulgur wheat (cracked wheat)
- 2 cups (500 mL) water
- 1/2 cup (125 mL) dried apricots cut into quarters
- 1/2 cup (125 mL) currants
- 1 cup (250 mL) English cucumber, cubed
- 2 tsp (10 mL) dried mint
- 1 1/2 tsp (7.5 mL) dried basil
- 3 tbsp (45 mL) balsamic vinegar
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) olive oil
- 1/2 tsp (2.5 mL) chopped garlic
