Tabbouleh Inspired Chicken Salad
Jump to Recipe
Ingredients
How to make this tabbouleh inspired chicken salad
- Start by slicing the chicken breasts into thin pieces. Add them to a large frying pan with 1 tbsp of rapeseed oil on a high heat. Season with dried coriander, salt and pepper (Image 1).
- Fry each side for 3-4 minutes (longer depending on how thinly you have sliced the chicken)(Image 2).
3. Meanwhile, whilst the chicken is frying, add the giant cous cous to boil in water in a large sauce pan or vegetable stock if you have a cube in the cupboard (Image 3).
4. When the couscous is ready, sieve and rinse with cold water until it is cool (Image 4).
5. Meanwhile, prepare all the ingredients for the tabbouleh. Start by finely chopping the cucumber (Image 5).
6. Then finely slice the tomatoes (Image 6).
7. Finish the chopping with the parsley and mint (Image 7).
8. In a large mixing bowl, add all the components of the salad together along with 1 tbsp of extra virgin olive oil and the lemon juice (Image 8).
9. Season generously with salt and pepper and toss to combine (Image 9).
10. Divide into meal prep containers and optionally add an extra wedge of lemon. Top with the chicken and an extra crack of black pepper. Pop in the fridge and eat within 3-4 days (Image 10).
Try these other yummy salad recipes this week ; Greek Chicken Salad, The BEST Prawn Salad Recipe (in just 10 minutes) and Simple Tricolore Salad
Explore More Recipes
If you tried this Tabbouleh Inspired Chicken Salad recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Tabbouleh Inspired Chicken Salad
Ingredients
- 600 g chicken breast, thinly sliced (£4.70)
- 300 g giant couscous (£1.60)
- 6 salad tomatoes, diced (£0.95)
- Juice of 1 lemon (£0.30)
- 1 red onion, diced (£0.10)
- 30 g bunch of fresh parsley, finely chopped (£0.60)
- 30 g bunch of fresh mint, finely chopped (stems removed) (£0.60)
- 1 cucumber, diced (£0.89)
Cupboard Essenetials
- 1 tbsp rapeseed oil
- 1 tbsp extra virgin olive oil
- 1 tsp dried coriander
Method
- Start by slicing the chicken breasts into thin pieces. Add them to a large frying pan with 1 tbsp of rapeseed oil on a high heat. Season with dried coriander, salt and pepper. Fry each side for 3-4 minutes (longer depending on how thinly you have sliced the chicken).
- Whilst the chicken is frying, add the giant cous cous to boil in water or vegetable stock if you have a cube in the cupboard.
- Meanwhile, prepare all the ingredients for the tabbouleh by finely chopping the parsley, mint, tomatoes, red onion and cucumber.
- When the couscous is ready, sieve and rinse with cold water until it is cool. In a large mixing bowl, stir all the components of the salad together along with 1 tbsp of extra virgin olive oil and the lemon juice. Season generously with salt and pepper and toss to combine.
Nutrition
- Weekly meal plans with a £20 budget
- 150+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
- Advert Free experience
