I actually did the same recipe for dinner tonight that I made for a lunch before we left.... so at least we have a picture to share! Tabbouleh Chicken Salad is a light and filling salad with the bulk of it coming from bulgar. While I soaked the wheat in hot chicken stock, I cooked the chunked chicken breast in a tangy dressing of fresh lemon juice, olive oil, garlic and salt. After the chicken and bulgar is mixed together, the salad is tossed with nutty garbanzo beans (also known as chickpeas), cool fresh cucumbers, juicy tomatoes, green onions, parsley and a punch of flavor from mint round out the dish. The remaining dressing brightens the flavors and keeps the salad moist. This was fairly low matinence to make and was a welcome change as we get back to eating normally.
Tabbouleh Chicken Salad