Chicken Tabbouleh with Tahini Drizzle

  • Patti81 Posted: 08/28/11
    Worthy of a Special Occasion

    Even my husband loved it. I agree it was under salted. I used a little sriracha to spice it up. I used chicken the first time and turkey the second (didn't have green onions so I used a little shallots which also added crunch and spice).

  • ppalagi Posted: 08/25/11
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    It took some searching to find the bulgur wheat (which I found at our local health food store), but this dish came together rather quickly and was VERY filling. As with many Cooking Light recipes, I found it to be a little under-salted, but other than that, the recipe gets an enthusiastic thumbs up from me and my family!

  • pb5542 Posted: 09/12/11
    Worthy of a Special Occasion

    Loved it! I lighted it a bit further and used fat free yogurt and it was still delish! Co-workers are raving! Definitely one I will go back to over and over again. I love having the whole grains in salad.

  • Mom2LittleMiss Posted: 09/27/11
    Worthy of a Special Occasion

    Great meal and surprisingly filling for a salad. Like the previous commenter, I had a hard time finding the bulgar (try the cereal section at an organic foods store) and was surprised to find how expensive tahini is ($9.00 a jar at my local store). I also skipped the mint - just couldn't bring myself to add it after sampling the salad part-way through!

  • Dewmara Posted: 10/05/11
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    I haven't actually made this yet but have a question. Can I substitute quinoa for the bulgar? How would I cook that part of the recipe?

  • kaseynicole16 Posted: 12/05/11
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    This was disguisting. The only thing I tasted was the parsley, mint, and green onions. I'm not sure why you would add a cup of each of these. Also, the tahini with the yogart was gross. Even though I'm eating healthy, I want my food to taste good. If I ordered this at at a restaurant, I would demand you to pay me to eat that.

  • vanessafirth Posted: 10/29/12
    Worthy of a Special Occasion

    Great Meal. Yes, there is a whole lot of mint and parsley, that is what tabbouleh is. I don't always add as much mint as it calls for since that isn't my taste preference.

  • laylee Posted: 06/13/13
    Worthy of a Special Occasion
    Chico, CA

    An interesting spin on Taboulleh. We loved the dressing, although it was too thick to "drizzle". I just tossed the dressing with everything else. Looking forward to leftovers! I will definitely make this again. I used fat free Greek yogurt as someone else did and it was great.

  • stormydogblue Posted: 04/28/14
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    It was fine until the "drizzle" turned into GLOP... The dressing ruined this dish. It made it thick, pasty, and with a dry mouth-feel. However, I know it would be great with a traditional tabbouleh treatment of lemon juice, olive oil, cumin and garlic. The chicken was a nice addition (I used breast).


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