Best Grilled Chicken And Lemon Parmesan Tabouleh Salad Recipes
CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
CHICKEN WITH TABBOULEH (BAREFOOT CONTESSA) INA GARTEN
You can use a previously roasted chicken for this healthy salad. I reduced the amount of salt from original recipe. It is best after sitting in the fridge for 24 hours. Edit: If you use regular table Iodized salt instead of the kosher salt, please use much less as table salt creates a saltier final product.
Provided by cookiedog
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
Nutrition Facts : Calories 104.2, Fat 3.6, SaturatedFat 1, Cholesterol 23.2, Sodium 35.2, Carbohydrate 9.4, Fiber 2.5, Sugar 2.2, Protein 9.4
GRILLED CHICKEN SALAD WITH PARMESAN BREADCRUMBS
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
- Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
- Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.
GRILLED CHICKEN AND LEMON PARMESAN TABOULEH SALAD
If you're looking for a new, different, healthy and delicious salad to try, this is it! It's really a salad on top of a salad! Sitting on top of mixed baby greens and grilled chicken strips is a tabouleh salad - bulgur wheat, fresh veggies, and a lemon parmesan vinaigrette.
Provided by Debbie Reid
Categories Lettuce Salads
Number Of Ingredients 20
Steps:
- 1. In a small saucepan with a tight-fitting lid, boil water over high heat. Stir in bulgur, cover, remove from heat. Let sit for 30 minutes.
- 2. In a small bowl, place the garlic, lemon zest, lemon juice, vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix together. Add in the olive oil, whisk together; stir in the parmesan cheese; set aside.
- 3. In a large bowl, place the cooked bulgur, scallions, cucumber, tomato, Greek peppers, olives and basil, mix together. Pour in reserved dressing, mix well; set tabouleh aside (stirring occasionally while preparing chicken).
- 4. Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Season both sides of the chicken breasts with the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper and the herbes de provence. Place onto hot grill pan and cook until chicken is cooked through, approximately 4 minutes per side. Let rest for 2 - 3 minutes, cut into 1/2-inch slices
- 5. To serve, place 2 cups of the mixed greens onto serving plate, top with about 3/4 cup of tabouleh, stagger one cut chicken breast around tabouleh, garnish with additional chopped fresh basil, 1/2 tablespoon parmesan cheese, and a lemon wedge. Prepare second salad in the same manner and enjoy!
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