This delicious and super-healthy salad makes for the perfect lunch or even a nice side dish for your next dinner. 

Serves: 4
Prep: 10 minutes
Cook: 30 minutes
Marinade: 1 hour

½ cup cracked wheat, recommend: Ziyad brand Burghul #2 (Substitute with Couscous)
8 oz chicken, chopped
3 tbls olive oil, divided
1 tbls montreal chicken seasoning, recommend: Grill Mates 25% less sodium
1 cup tomatoes, chopped
1 cup cucumber, chopped
¼ cup red onion, chopped
½ cup flat leaf parsley, chopped
¼ cup kalamata olives, chopped
1 lemon, juiced
½ cup Extra Virgin Olive Oil
Salt and Pepper to taste

Wash burghul in a bowl, changing water a few times. Cover with boiling water and set aside for 30 minutes.

Cut chicken into bite size pieces and drizzle with 2 tablespoons olive oil and sprinkle chicken seasoning over top. Place in a preheat skillet on high heat with 1 tablespoon of olive oil and cook chicken until no longer pink.

While burghul and chicken are cooking chop all vegetables and combine with lemon juice, olive oil, salt and pepper.

Drain burghul through strainer. Take burghul by handfuls and squeeze out excess water, then add to salad mixture along with the cooked chicken.

Toss to combine all the ingredients and refrigerate at least one hour before serving. Serve and Enjoy!

chicken tabouli salad