Chicken Tabouli Salad
|Cracked wheat/Couscous||1⁄2 Cup (8 tbs) (recommend: Ziyad brand Burghul #2)|
|Chicken||8 Ounce, chopped|
|Olive oil||3 Tablespoon, divided|
|Montreal chicken seasoning||1 Tablespoon (recommend: Grill Mates 25% less sodium)|
|Tomatoes||1 Cup (16 tbs), chopped|
|Cucumber||1 Cup (16 tbs), chopped|
|Red onion||1⁄4 Cup (4 tbs), chopped|
|Flat leaf parsley||1⁄2 Cup (8 tbs), chopped|
|Kalamata olives||1⁄4 Cup (4 tbs), chopped|
|Lemon||1 , juiced|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
Wash burghul in a bowl, changing water a few times. Cover with boiling water and set aside for 30 minutes.
Cut chicken into bite size pieces and drizzle with 2 tablespoons olive oil and sprinkle chicken seasoning over top. Place in a preheat skillet on high heat with 1 tablespoon of olive oil and cook chicken until no longer pink.
While burghul and chicken are cooking chop all vegetables and combine with lemon juice, olive oil, salt and pepper.
Drain burghul through strainer. Take burghul by handfuls and squeeze out excess water, then add to salad mixture along with the cooked chicken.
Toss to combine all the ingredients and refrigerate at least one hour before serving. Serve and Enjoy!