Honestly I created this salad because I absolutely love Fallon and byrnes chicken salad but since I'm a Wexford lady and not always crossing paths with the lovely store that is Fallon and byrne I had to create it for myself. It's so light and fresh and even the tabbouleh on it's own is a little bit of heaven! Of course the chicken stock can be replaced with vegetable stock for any veggies out there, just make sure its just boiled as it has to cook the bulgar wheat. The bulgar wheat, well the way I like it best anyway isn't super soggy but with a little bite.
For the tabbouleh:
125g bulgar wheat
200ml chicken stock
1 tsp dijon
1 tbsp olive oil
1 tbsp white wine vinegar
zest and juice of 1 lemon
half red onion, thinly sliced
handful mint leaves, finely chopped
handful flat leaf parsley, finely chopped
For the chicken;
4 chicken breast
3 tbsp olive oil
2 tbsp cajun spice
2 tsp fennel seeds, roughly crushed
Large handful basil leaves
75g mixed leaves
Sea salt and freshly ground black pepper.
Start with the tabbouleh. Place the bulgar wheat in a medium sized bowl along with the just boiled chicken stock. cover with cling film and allow to cook for 15-20 minutes until cooked, fluff up with a fork. in a small bowl mix together the dijon, olive oil and white wine vinegar. Once the bulgar wheat has been left to cool and fold through the lemon, red onion and herbs followed by the dijon dressing and evenly coat everything. Season to taste.
In a large bowl, mix together all the ingredients for the chicken and coat the chicken fillets. Leave to marinate while you heat the pan. Heat a large griddle pan over a medium/high heat. Place the fillets on the pan and cook for 7-8 minutes on either side until they have nice griddle marks and are fully cooked.
While the chicken is cooking blend the mayonnaise and basil leaves in a blender until smooth and its a green colour.
To serve place a smear of mayonnaise on a plate followed by some leaves and a pile of bulgar wheat. Slice the chicken and add it to the plate and dig in. this salad can be served hot, just make sure and leave the herbs out of the salad until last minute, if not you'll have very sad grey looking specks in your bulgar wheat and nobody wants that!