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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!
Serves: 8
Prep Time: 15 min
Cook Time: 30 min


1 lb boneless chicken breasts (approximately 3 breasts)
½ cup water, for poaching
1 cup bulgur wheat (cracked wheat)
2 cups water
½ cup dried apricots cut into quarters
½ cup currants
1 cup English cucumber, cubed
2 tsp dried mint
1 ½ tsp dried basil
3 tbsp balsamic vinegar
1 tbsp lemon juice
2 tsp olive oil
½ tsp chopped garlic

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Poach chicken breasts in water in covered skillet turning at least once during cooking.

  2. 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.

  3. When cooked, dice chicken and refrigerate.

  4. 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).

  5. 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.