Tabbouleh with Grilled Chicken

Step 1

Place the bulgur wheat in a bowl, cover with boiling water, and let soak for 20 minutes until tender; drain any excess water.

Step 2

Meanwhile, season the chicken breasts with salt and grill over medium-high heat until the internal temperature reaches 165°F and juices run clear, about 6-7 minutes per side.

Step 3

Let the chicken rest for 5 minutes, then slice.

Step 4

In a large bowl, combine the soaked bulgur, parsley, tomatoes, and cucumber.

Step 5

Whisk together the lemon juice and olive oil, then pour over the salad and toss to combine.

Step 6

Top the tabbouleh with the sliced grilled chicken and serve.