Recipes

California Walnut & Herb Tabbouleh with Roast Chicken

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DESCRIPTION
A light yet filling dish combining bulghur wheat, herbs, tomatoes and lemon with shredded roast chicken and crunchy California Walnuts, naturally high in protein and low in saturated fat.
Total Time
40 Mins

Serves

4
Serving Size
247 g
Prep Time 10 Mins, plus cooling
Cook Time 10 Mins
Total Time 40 Mins
Calories 376 kcal
Total Fat 16 g
Saturated Fat 2.8 g
Sodium 0.47 g
Carbohydrates 29 g
Dietary Fibre 4.1 g
Total Sugars 2.5 g
Protein 27 g

INGREDIENTS

  • 150g bulghur wheat
  • ½ very low salt chicken stock cube
  • 25g pack flat leaf parsley, chopped
  • 2 tomatoes, diced
  • Juice 1 lemon
  • 50g California Walnuts, roughly chopped
  • 300g roast chicken, shredded 

PREPARATION

  1. Place the bulghur wheat in a medium saucepan with the stock cube and 250ml water
  2. Cover and bring to the boil.
  3. Remove from the heat and allow to steam until the water has been absorbed. Allow to cool.
  4. Mix in the parsley, tomatoes and lemon juice, season.
  5. Stir in the California Walnuts and shredded chicken to serve.

Cooks tip
Great as a lunchtime salad, or without the chicken to serve with grilled or barbecued meats.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.