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  • 3/4 cup bulgar
  • 3/4 cup Boiling water
  • 1 1/2 cups (about 8 ounces) cubed cooked boneless, skinless chicken breast
  • 1 cup fresh cooked corn kernels
  • 1 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons orange juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon Freshly ground black pepper


  1. Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Cover and let stand 20 minutes or until bulgur is softened. Transfer to a strainer and press down with a spoon to remove water.
  2. Return bulgur to bowl and add chicken, corn, parsley and mint.
  3. Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently.
Recipe by Jean Kressy.

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The recipe was originally published as Chicken, Tabbouleh and Corn Salad on

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