Mediterranean Grilled Chicken Salad
Prep Time
20 min
Prep Notes
Clean/ Season Chicken
Rinse Chickpeas
Clean/Cut Red Cabbage
Clean/Cut Romaine Lettuce
Cut/Clean/Cube Tomatoes
Clean/Chop Red & Green Pepper
Clean Edamame
Cut Parsley
Cooking Time
15 min
Yields
1-2
Ingredients
Chicken:
1 Small-Med Boneless Chicken Breast (season to taste with Himalayan pink salt, black pepper, fresh garlic)
Salad Mix:
2 Cups of Romain Lettuce
1 Cup of Red Cabbage
2 Tbsp Red Wine Vinegar
2 Tbsp Extra Virgin Olive Oil
1 tsp Himalayan Pink Salt
Chickpea Mix:
1 Cup of Chick Peas (I soaked my chickpeas overnight)
5 Edamame Pods
1/2 Cup of Whole Cranberries
3 Slices of Red Pepper
1 Slice of Green Pepper
1 tsp Salt
1 tsp Black Pepper
Tabouleh Mix:
1/2 Cup Bulgar Wheat
1/3 Cup Chopped Parsley
1 tsp of Lemon
4 Grape Tomatoes
1 tbsp Extra Virgin Olive Oil
1 tsp Minced Onion
Directions
Chicken:
1. Add 1tbsp of olive oil on med heat
2. Place seasoned grilled chicken onto pan, cover and cook on both sides
3. Remove and cut chicken, set aside
Tabouleh:
1. Add 1/2 cup of bulgar wheat to 1 cup of boiling water on med heat in a small pot, cover and reduce to low heat
2. Once water is evaporated, stir/turn over bulgar wheat, cover again
3. Steam until tender then remove and place in a bowl
4. Steam edamame separately in a small pot of water with a pinch of salt
5. Place Bulgar Wheat, Edamame & remaining Tabouleh Mix Ingredients in a Bowl and Stir
Chickpea:
1. Place Chickpea Mix Ingredients in a Bowl and Stir
Salad::
1. Place Salad Mix Ingredients in a Bowl and Stir
In a Big Bowl:
1. Layer the Salad Mix, top with Tabouleh Mix, Chickpea Mix & Top with Grilled Chicken
Notes
Enjoy!!
Credit
Helen Jones