Okay, so maybe it’s below freezing outside today. And maybe it will be in the single digits a few times this week. That doesn’t mean I can’t make a summery salad of awesome, right?
I went into dinner prep last night a little bit worried. You see, the recipe calls for a lot of parsley. A lot of parsley. But I can safely say from the other side of the experience that it’s tasty. So tasty that I’ll even eat this salad without the suggested pita wrapping. You know it’s a good salad if I’ll eat it without a recommended serving of carbs on the side.
What is this wonder? It’s tabbouleh salad, found in Mad Hungry Men (still a great cookbook).
This is how I made it…
Tabbouleh Salad (with Chicken)
Serves 4 hungry people, more if portions are dainty. Takes about 20 minutes to prepare.
- 1/2 cup uncooked bulgur wheat
- 2 tomatoes, diced (1 1/2 cups)
- 3 scallions (both white and green parts), trimmed and thinly sliced (1 cup or less)
- 2 to 3 cups chopped fresh curly parsley, stems removed
- 1 cucumber, peeled and diced (1 cup)
- 1/2 cup fresh mint leaves, chopped
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil + 1-2 tablespoons to cook chicken
- 1/4 teaspoon coarse salt (plus extra for chicken)
- black pepper
- 2 chicken breasts, chopped into bite-size pieces
- feta cheese
- pita bread
- Rinse the bulgur wheat in cold running water. Cook according to package directions (approx. 12-15 minutes for mine).
- Combine the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
- Add 1-2 tablespoons of olive oil to a skillet, bring to medium heat, cook chicken until cooked throughout, 4-5 minutes (more or less depending on size of chicken pieces). Add salt and pepper to taste.
- While chicken cooks, whisk together the lemon zest, juice, olive oil, and salt (or pour in a jar and shake… my favorite whisking method). Stir the dressing into the salad to combine.
- Fill your pita bread with salad, chicken, and feta. Make sure you don’t run out of feta for your leftovers. You’ll be sad if you do.
And for some reason, I find it amazing that just a little bit of lemon juice and zest can make the dressing into this color naturally: