Summer Vegetable Tabbouleh with Chicken

With fresh tastes and crunchy textures, this cold salad is great for a hot afternoon. It holds well once prepared and will keep in the refrigerator for up to three days. Serve with toasted pita chips.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 30%
  • Fat: 9.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.5g
  • Protein: 18.5g
  • Carbohydrate: 36.3g
  • Fiber: 8.5g
  • Cholesterol: 38mg
  • Iron: 2.8mg
  • Sodium: 526mg
  • Calcium: 66mg


  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 1/2 cups chopped skinless, boneless Grilled Lemon-Herb Chicken (about 6 ounces)
  • 1 cup chopped fresh parsley
  • 1 cup chopped cucumber
  • 1 cup chopped red onion
  • 1 cup chopped plum tomato (about 4 tomatoes)
  • 1/4 cup chopped fresh mint
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


  1. Combine bulgur and boiling water in a large bowl; let stand 30 minutes. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through mint), and toss gently to combine.
  2. Combine lemon juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over salad; toss gently to coat.
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