Chicken, Tabbouleh and Corn Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins

Tabbouleh, the lemony Middle Eastern bulgur salad with fresh mint and lots of chopped parsley, is transformed into a main dish with chicken and corn. Store-bought or leftover cooked chicken works fine.


3/4cup bulgar
3/4cup Boiling water
1 1/2cups (about 8 ounces) cubed cooked boneless, skinless chicken breast
1cup fresh cooked corn kernels
1cup finely chopped fresh flat-leaf parsley
2tablespoons finely chopped fresh mint
3tablespoons lemon juice
3tablespoons extra-virgin olive oil
2tablespoons orange juice
3/4teaspoon salt
3/4teaspoon Freshly ground black pepper


  1. Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Cover and let stand 20 minutes or until bulgur is softened. Transfer to a strainer and press down with a spoon to remove water.
  2. Return bulgur to bowl and add chicken, corn, parsley and mint.
  3. Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 280
  • Fat 10g
  • Sodium 505mg
  • Carbohydrate 29g
  • Fiber 7g
  • Protein 21g