Food Recipes Salads Main Dish Salads Tabbouleh with Roasted Chicken 5.0 (3) 3 Reviews Ina Garten adds chunks of roasted chicken to her tabbouleh to make it extra satisfying. The dish is loaded with fresh herbs, cherry tomatoes, and crisp cucumber. By Ina Garten Ina Garten Ina Garten is the host of Barefoot Contessa on the Food Network and the author of 13 cookbooks. The popular TV show was inspired by Garten's specialty food store in the Hamptons, and she's become an influencer and expert on cooking and entertaining after 10 seasons on air. Food & Wine's Editorial Guidelines Updated on November 9, 2024 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco Active Time: 45 mins Total Time: 1 hr 45 mins Servings: 8 Jump to recipe Ina Garten has been making a traditional cracked wheat salad for years at The Barefoot Contessa. With the addition of roasted chicken — cooked at home or store-bought — her spin on the Middle Eastern classic can be served for lunch in pita bread or as a first course at dinner. Frequently Asked Questions What is bulgur wheat? Bulgur is parboiled cracked wheat berries — as one of the fastest-cooking whole grains, it's quite possibly the world's first convenience food. Chewy, earthy, nutty, and endlessly versatile, bulgur originated in the Mediterranean, so it's no surprise that its most popular use is in tabbouleh. It comes in fine, medium, coarse, and extra-course varieties; here, Garten uses medium-grade bulgur. What are European cucumbers? For this recipe, you'll need one European, aka English, cucumber. In contrast to typical American cucumbers, English cucumbers are long, slim, and "seedless" — that is, their seeds are tiny, soft, and imperceptible. Additionally, these cucumbers are not waxed, so at the store, you're likely to find them individually wrapped in plastic wrap to keep them fresh. Notes from the Food & Wine Test Kitchen Once you've prepared the bulgur and chicken, the cooking is finished — all that's left to do is toss them together with the remaining ingredients. That includes a quarter cup of olive oil, which essentially serves as the salad's dressing, so be sure to use a high-quality oil for the tastiest tabbouleh. Make ahead The recipe can be refrigerated for up to one day. Cook Mode (Keep screen awake) Ingredients 1 cup medium-grade bulgur (6 ounces) 1 1/2 cups boiling water 1/3 cup fresh lemon juice 1 1/2 teaspoons kosher salt, plus more for seasoning 2 chicken breast halves on the bone (about 1/2 pound each) 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided Freshly ground black pepper 1 cup finely chopped scallions (1 bunch) 2/3 cup finely chopped flat-leaf parsley (1 bunch) 2/3 cup finely chopped mint (1 bunch) 1 European seedless cucumber, halved lengthwise and cut into 1/3 -inch dice 1 pint cherry tomatoes, halved lengthwise Directions In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice, and 1 1/2 teaspoons of salt; let stand until the water has been absorbed and the grains are tender, about 1 hour. Meanwhile, preheat the oven to 350°F. Set the chicken breasts on a baking sheet. Rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 40 minutes, or until just cooked through. Let the chicken cool slightly, then discard the skin and remove the meat from the bones. Cut the chicken into 3/4-inch chunks. Add the scallions, parsley, mint, and the remaining 1/4 cup of olive oil to the bulgur and let stand for 15 minutes. Add the chicken, cucumber, and tomatoes, season with salt and pepper, and toss well. Transfer the tabbouleh to a bowl or platter and serve at room temperature or chilled. Originally appeared: May 2000 Rate It Print