Chicken Tabouleh Salad

Prep Time: 15 min
Cook Time: 30 min
Serves: 8

Serve with Greek flatbread for a hearty but light main course salad or in pita bread halves topped with a low-calorie cucumber dressing for a meal on the go!


1 lb (0.5 kg) boneless chicken breasts (approximately 3 breasts)
1/2 cup (125 mL) water, for poaching
1 cup (250 mL) bulgur wheat (cracked wheat)
2 cups (500 mL) water
1/2 cup (125 mL) dried apricots cut into quarters
1/2 cup (125 mL) currants
1 cup (250 mL) English cucumber, cubed
2 tsp (10 mL) dried mint
1 1/2 tsp (7.5 mL) dried basil
3 tbsp (45 mL) balsamic vinegar
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) olive oil
1/2 tsp (2.5 mL) chopped garlic


1 Poach chicken breasts in water in covered skillet turning at least once during cooking.
2 Bring 2 cups of water to boil and add bulgur, cover and simmer for approximately 12 - 15 minutes (not mushy). Drain and cool in refrigerator.
3 When cooked, dice chicken and refrigerate.
4 Make dressing by whisking together, olive oil, vinegar, lemon juice, garlic, basil and mint (rub the herbs between fingers to crush when adding to mixture).
5 When chicken and bulgur are both cool, add apricots, currants, cucumber, and mix well. Mix in dressing. Let salad sit in refrigerator for at least 1 hour.