3 April 2009

Chicken Feta and Taboulleh Salad

Chicken Feta and Taboulleh Salad

There is an event in the blogosphere called Bookmarked Recipes, created by Ruth, of Ruth’s Kitchen Experiments. With all of the events out in the blogosphere it is hard to participate as we would like and suppport each and every one of our friends. Don't you find that life gets in the way of blogging? How dare life interfere like that...wink...wink...This week my friend Ivy of Kopiaste...To Greek Hospitality is hosting this event. She always finds the time to participate in as many events as she possibly can to support her friends each and every week. In fact this week she is hosting two events!!

I have been meaning to try this recipe from Cooking Light magazine for some time now. The magazine is one of my favourites which is always filled with tasty and healthy dishes. I found this version of a taboulleh salad in this months magazine which incorporates two of my favourites...chicken and feta cheese. How could I resist you say...well...I couldn't.



**Chicken Feta and Taboulleh Salad**

4 cups uncooked bulgur
1 cup boiling water
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup chopped plum tomato
1 cup chopped English cucumber
3/4 cup chopped fresh parsley
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper

Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed.

Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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16 comments:

  1. Oh my word this is an amazing recipe. It looks absolutely delicious.

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  2. Thank you very much for this lovely recipe. Actually last month I missed about five events some of my friends hosted and I feel very bad about that. What are friends for if not to support each other wink, wink.

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  3. Isn't Ivy amazing? Life never seems to get in her way when it comes to blogging. Me, on the other hand - life is always getting in the way! I finally submitted a recipe for the first time to Bookmarked Recipes this week, after months of wanting to do it! I saw the feta chicken recipe in CL as well and have been wanting to make it, but not yet - how did you enjoy it?

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  4. Thanks for giving me tomorrows dinner! I love your recipes. Really! I cannot think of one that I have not liked yet.

    Thanks again!

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  5. Beautiful! From a fellow Cooking Light fan.

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  6. Very nice and fresh Val...taboulleh is delicious.

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  7. I could never get tired of eating taboulleh. Though I never considered adding protein rich chicken. Thanks for the ideal, Val!

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  8. Vall I love Taboulleh an this look wonderfoul and tasty, xxGloria

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  9. What a wonderful salad for a summer lunch!

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  10. A lovely salad and nice that bulgur is used here. We need more bulgur in our diets and hey, never said NO to Feta!

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  11. You are so creative with the salads. This has great flavor. I sometimes find tabouleh to be a little dull. This really jazzes it up nicely.

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  12. i so love the texture that bulgur gives taboulleh. delicious dish, val!

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  13. Looks delicious. Tabbouleh's on my to do list tommorrow - just caught this in time!....

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  14. I love those flavors in a salad. A lot of tangy yumminess.

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  15. I really like the sound of adding chicken and feta to a taboulleh salad.

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  16. Thanks a lot. chicken feta and taboulleh salad is an interesting recipe. At last I have found something interesting and unique to serve to my guests during the holidays. I am sure that they'll love this chicken feta. thank you for shearing your post.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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