Chicken Tabbouleh

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Chicken Tabbouleh

Chicken Tabbouleh

On a hot summer day, make this hearty salad using roasted chicken from the deli counter and whole-grain bulgur (it doesn’t require cooking, just plumping in hot water). Round out the meal with tomato wedges and Toasted Pita Crisps.

Serves 6

Prep Time 20 min

Total Time 40 min.


  • 3 cups water
  • 1 cup bulgur
  • 3 cups cubed skinless cooked chicken, (1-inch cubes)
  • 1 cup chopped fresh parsley
  • 1 cup chopped scallions
  • 1/3 cup currants
  • 1/4 cup frozen orange juice concentrate
  • 2 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Bring water to a boil in a large saucepan. Add bulgur and remove from the heat. Let stand until most of the water is absorbed, 20 to 30 minutes.

Step 2

Drain bulgur well, squeezing out excess moisture. Transfer to a large bowl. Add chicken, parsley, scallions and currants.

Step 3

Whisk orange juice concentrate, lemon juice, oil, cumin and cayenne in a small bowl until blended. Toss with the bulgur mixture. Season with salt and pepper and serve.