Grecian Chicken with Lemon Parmesan Tabouleh Salad


This Discover Cooking with California Olive Oil Recipe Contest submission comes from Debbie Reid. Her Grecian Chicken is alight, summery and satisfying salad topped with a Mediterranean-inspired tabouleh salad and seasoned chicken breast.

Serves 2


  • 1 cup water
  • 1 cup bulgur wheat
  • 1 clove garlic, minced
  • 1 teaspoon ground mustard
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 tablespoons We Olive Collection Lemon Olive Oil
  • 2 tablespoons finely grated parmesan cheese
  • 4 scallions, green portions only, chopped
  • 1 seedless cucumber, peeled, chopped
  • 1 small tomato, seeds removed, chopped
  • 1/2 cup canned artichoke hearts, well-drained, chopped
  • 2 Greek peppers, seeds removed, minced
  • 3 tablespoons chopped pitted kalamata olives (about 8 olives)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon We Olive Collection Fresh Garlic Olive Oil
  • 2 5-oz. boneless, skinless chicken breasts
  • 1 teaspoon herbes de provence
  • 4 cups mixed baby greens
  • Garnish: Additional chopped basil, 2 tablespoons parmesan cheese, divided and 2 lemon wedges, divided

1. In a small saucepan with a tight-fitting lid, boil water over high heat. Stir in bulgur, cover, remove from heat. Let sit for 30 minutes. In a small bowl, place the garlic, mustard, vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix together. Add in the lemon olive oil, whisk together; stir in the parmesan cheese; set aside.

2. In a large bowl, place the cooked bulgur, scallions, cucumber, tomato, artichoke hearts, Greek peppers, olives and basil, mix together. Pour in reserved dressing, mix well; set aside (mix occasionally while preparing chicken). Heat garlic olive oil in a medium non-stick skillet over medium heat. Season both sides of the chicken breasts with the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper and the herbes de provence. Place into skillet and cook until chicken is cooked through, approximately 4 minutes per side. Let rest for 2 – 3 minutes, cut into 1/2-inch slices

3. To serve, place 2 cups of the mixed greens onto serving plate, top with about 3/4 cup of tabouleh, stagger one cut chicken breast around tabouleh, garnish with additional chopped fresh basil, 1 tablespoon parmesan cheese, and a lemon wedge. Prepare second salad in the same manner and enjoy!

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