Chicken tabbouleh salad

Speedy chicken salad with lots of lush vegetables!

This recipe was created by Andreas Wingert for The Circle Kitchen – “Sharing good practise to nourish the nation!”
Serves: 2 • Prep: 5-10 mins • Cook: :-) • Easy 
  • 2 pre-cooked chicken breasts (free range organic)
  • 150g cooked bulghar wheat or couscous
  • 140g of diced cucumber
  • 1 red pepper and 1 yellow pepper, diced
  • 1 red onion, chopped
  • 140g of good quality cherry tomatoes, halved
  • 100g of tinned chick peas
  • a handful of chopped coriander
  • a splash of lemon juice
  • 2 tbsp of olive oil
  • sea salt and black pepper to taste
Mix all the ingredients in a bowl and gently combine them.

Season to taste.

Easy and delicious!
Nutrition info
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
Vitamins – A, B3, B5, B6, C. Minerals – Iron, zinc, calcium, magnesium, phosphorus, potassium.

Make every day this delicious, get a weekly eatnaturally plan!

To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.
George Ellwanger
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