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Chicken and Tabbouleh Salad

Purchase the classic Middle Eastern bulgur wheat salad from the deli as the base. If that's not available, pick up a rice salad.
Servings: 3


  • 4 cups purchased torn mixed greens for salads
  • 2 cups purchased tabbouleh salad
  • 1 tablespoon finely snipped fresh mint or 1 teaspoon dried mint crushed
  • 2 purchased broiled or roasted chicken breast halves
  • 1/2 cup oil-and-vinegar salad dressing


  • Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad.