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
-- 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
-- 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 300
  • Glycemic Load .40
  • Fat 13g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 35mg
  • Sodium 520mg
  • Potassium 530mg
  • Carbohydrate 32g
  • Fiber 6g
  • Sugars 2g
  • Protein 17g
  • Trans Fat 0
  • Vitamin A 30%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 10%