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
  • Prep
    5-10 mins
  • Cook
  • Difficulty
  • 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
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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