GRILLED CHICKEN AND LEMON PARMESAN TABOULEH SALAD

Grilled Chicken and Lemon Parmesan Tabouleh Salad image

Provided by Debbie Reid

Number Of Ingredients 20

1 cup water
1 cup bulgur wheat
1 clove garlic, minced
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon champagne vinegar
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons extra virgin olive oil
3 tablespoons finely grated parmesan cheese
3 scallions, chopped
1 cucumber, peeled, seeds removed, chopped
1 plum tomato, seeds removed, chopped
2 greek peppers, seeds removed, minced
3 tablespoons chopped pitted kalamata olives (about 8 olives)
2 tablespoons chopped fresh basil
2 5-oz. boneless, skinless chicken breasts
1 teaspoon herbes de provence
4 cups mixed baby greens
garnish: additional chopped basil, 1 tablespoon parmesan cheese, divided and 2 lemon wedges, divided

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!