Chicken Tabbouleh with Tahini Drizzle

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).

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!

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.

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!

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?

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.

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.