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Chicken and Cucumber Tabbouleh Salad

  • Yield: 4-6 servings

Chicken and Cucumber Tabbouleh Salad

Ingredients

  • 3/4 cup Medium-fine grain bulgur
  • 1 cup Cold water
  • 1/4 cup plus 2 tbsp Stonewall Kitchen Classic Greek Dressing
  • 1 1/2 cups Cooked chicken, chopped
  • 1 cup Tomatoes, seeded and diced
  • 1 Cucumber, seeded and diced
  • 1 cup Red onion, finely chopped
  • 1/4 cup Flat-leaf parsley, chopped
  • 1/4 cup Fresh mint, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp Fresh lemon juice

Instructions

  1. Combine bulgur, water and 1/4 cup dressing. Let stand until liquid is absorbed and grain is tender, about 30 minutes then fluff with a fork.
  2. Stir in the chicken, tomatoes, cucumber, onion, parsley, mint, remaining dressing, lemon juice and salt and pepper to taste.
  3. Serve immediately or refrigerate until ready.

Notes

Recipe adapted from StonewallKitchen.com

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