Classic Tabbouleh with Chicken

I used to think tabbouleh was just a side dish you’d find at Mediterranean restaurants. You know, that parsley-heavy salad that comes with your hummus platter? But then I started making it at home and realized it could be so much more.

Adding chicken turns tabbouleh into a complete meal that’s perfect for lunch or a light dinner. The fresh herbs and vegetables pair really well with seasoned chicken, and you get protein without feeling too heavy. Plus, it’s one of those recipes that tastes even better the next day when all the flavors have had time to mix together.

The best part? You can prep everything ahead of time. I’ll often make a big batch on Sunday and eat it throughout the week. It’s way more interesting than my usual desk lunch, and I feel good about getting all those fresh ingredients into my day.

What Kind of Bulgur Should I Use?

For tabbouleh, you’ll want to stick with medium bulgur, which is the traditional choice and gives you the perfect texture. Fine bulgur will get too mushy and coarse bulgur takes much longer to soften, so medium is really your sweet spot here. You can find bulgur in the grain aisle of most grocery stores, often near the rice and quinoa. Make sure you’re buying bulgur and not cracked wheat – they’re similar but bulgur has been parboiled, which means it softens much faster when you add hot water to it.

Options for Substitutions

This fresh and flavorful tabbouleh is pretty adaptable, so here are some swaps you can make:

• Bulgur: Bulgur is really the heart of traditional tabbouleh, so I’d recommend sticking with it if possible. However, if you can’t find it, quinoa works as a substitute – just cook it according to package directions and let it cool completely before mixing.
• Chicken breast: You can easily swap this for chicken thighs (which stay more tender), or go with leftover rotisserie chicken. For a vegetarian version, try chickpeas or grilled halloumi cheese.
• Fresh parsley: Fresh flat-leaf parsley is key here – dried won’t give you the same fresh taste. If you can only find curly parsley, that works too, though the flavor is slightly different.
• Fresh mint: Fresh mint really makes this dish shine, but if you don’t have it, you can use fresh basil or just add more parsley. Dried mint won’t work well here.
• Lemon juice: Fresh lemon juice is best, but bottled will work in a pinch. You could also use lime juice for a slightly different citrus twist.
• Scallions: Green onions work the same way, or you can use finely diced red onion if you prefer a sharper flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tabbouleh is using too much bulgur and not enough fresh herbs – remember that parsley should be the star here, not just a garnish, so don’t skimp on those two full cups.

Another common error is not letting the bulgur cool completely before mixing it with the other ingredients, which can wilt your fresh herbs and make the salad soggy instead of crisp and refreshing.

To keep your chicken tender and juicy, avoid overcooking those small pieces – they only need 3-4 minutes per side in the pan since they’re cut so thin.

Finally, make sure to seed your tomatoes properly to prevent excess water from making your tabbouleh watery, and always taste and adjust the lemon juice and salt at the end since the flavors need to be bright and balanced.

What to Serve With Tabbouleh with Chicken?

This fresh and filling tabbouleh with chicken is perfect on its own, but I love serving it with warm pita bread or naan for scooping up all those herby, lemony flavors. A side of creamy hummus or tzatziki makes a great dip for the bread and adds extra richness to balance out the bright, fresh taste of the tabbouleh. If you want to make it a bigger spread, try adding some olives, feta cheese, or cucumber slices on the side for a Mediterranean-style meal. For something lighter, this pairs beautifully with a simple cucumber and yogurt salad or some roasted vegetables like zucchini or bell peppers.

Storage Instructions

Refrigerate: This tabbouleh with chicken actually gets better after sitting for a few hours because all the flavors have time to meld together. Store it in the fridge in an airtight container for up to 3 days. The herbs might lose a bit of their bright color, but the taste stays fresh and delicious.

Make Ahead: You can prep this salad a day ahead, which makes it perfect for meal prep or entertaining. Just hold off on adding the lemon juice until right before serving to keep everything crisp. The bulgur and chicken mixture can sit overnight and will taste even more flavorful the next day.

Serve Cold: Tabbouleh is meant to be enjoyed chilled, so pull it straight from the fridge when you’re ready to eat. Give it a good stir and taste for seasoning – you might want to add a splash more lemon juice or a pinch of salt after it’s been sitting. It’s perfect for hot summer days when you want something light and refreshing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 75-85 g
• Fat: 55-65 g
• Carbohydrates: 100-115 g

Ingredients

For the bulgur base:

• 1 cup medium-cracked bulgur
• 1 1/2 cups water

For the chicken:

• 1 lb boneless, skinless chicken breast, diced 1/2 inch
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt

For the salad:

• 2 large tomatoes, chopped and seeded
• 2 green onions, minced
• 2 cups chopped fresh flat-leaf parsley (approx. 2 bunches)
• 1/2 cup chopped fresh mint

For the dressing:

• 4 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt

Step 1: Cook the Bulgur

• 1 cup medium-cracked bulgur
• 1 1/2 cups water

Combine the bulgur and water in a medium saucepan.

Bring the mixture to a simmer over medium heat.

Cover and cook on low for 10 to 12 minutes, or until the bulgur is tender.

Once cooked, drain any excess water and rinse the bulgur under cold water to cool it down.

Transfer the bulgur to a large bowl and set aside.

Step 2: Cook the Chicken

• 1 lb boneless, skinless chicken breast, diced 1/2 inch
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt

While the bulgur cooks, heat the olive oil in a large skillet over medium-high heat.

Add the diced chicken breast, garlic powder, and salt.

Cook the chicken, stirring occasionally, for about 6 minutes, or until it is just browned and cooked through.

After cooking, let the chicken cool slightly so it doesn’t wilt the herbs in the salad.

Step 3: Combine Chicken, Bulgur, and Vegetables

• cooked bulgur (from Step 1)
• cooked chicken from Step 2
• 2 large tomatoes, chopped and seeded
• 2 green onions, minced
• 2 cups chopped fresh flat-leaf parsley (approx. 2 bunches)
• 1/2 cup chopped fresh mint

Add the cooled chicken and any juices from the skillet to the bowl with the cooked bulgur (from Step 1).

Add the chopped tomatoes, minced green onions, chopped parsley, and chopped mint.

Stir everything together gently to evenly distribute the ingredients.

I like to use my hands or a large spoon for this step to avoid crushing the delicate herbs.

Step 4: Make and Add the Lemon Dressing

• 4 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt

In a small bowl, whisk together the lemon juice, remaining olive oil, and salt until fully combined.

Pour this dressing over the bulgur mixture and toss thoroughly to combine.

For a refreshing flavor boost, I sometimes add a little extra lemon juice or a pinch of zest.

Classic Tabbouleh with Chicken

Delicious Classic Tabbouleh with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Servings 4

Calories 1200 kcal

Ingredients

  

For the bulgur base:

• 1 cup medium-cracked bulgur
• 1 1/2 cups water

For the chicken:

• 1 lb boneless, skinless chicken breast, diced 1/2 inch
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt

For the salad:

• 2 large tomatoes, chopped and seeded
• 2 green onions, minced
• 2 cups chopped fresh flat-leaf parsley (approx. 2 bunches)
• 1/2 cup chopped fresh mint

For the dressing:

• 4 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt

Instructions

 

• Combine the bulgur and water in a medium saucepan. Bring the mixture to a simmer over medium heat. Cover and cook on low for 10 to 12 minutes, or until the bulgur is tender. Once cooked, drain any excess water and rinse the bulgur under cold water to cool it down. Transfer the bulgur to a large bowl and set aside.
• While the bulgur cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, garlic powder, and salt. Cook the chicken, stirring occasionally, for about 6 minutes, or until it is just browned and cooked through. After cooking, let the chicken cool slightly so it doesn't wilt the herbs in the salad.
• Add the cooled chicken and any juices from the skillet to the bowl with the cooked bulgur (from Step 1). Add the chopped tomatoes, minced green onions, chopped parsley, and chopped mint. Stir everything together gently to evenly distribute the ingredients. I like to use my hands or a large spoon for this step to avoid crushing the delicate herbs.
• In a small bowl, whisk together the lemon juice, remaining olive oil, and salt until fully combined. Pour this dressing over the bulgur mixture and toss thoroughly to combine. For a refreshing flavor boost, I sometimes add a little extra lemon juice or a pinch of zest.