Tabbouleh salad with pomegranate and sweet and sour chicken
Greek30 minutes1 hourTabbouleh salad with pomegranate and sweet and sour chickenMain courses
Ingridients
- For the tabbouleh salad
- 1 cup bulgur
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp pomegranate juice
- 5 cherry tomatoes
- ½ bunch of parsley
- 2 small spring onions
- 1 cup pomegranate seeds
- SaltFor the marinated chicken
- 1 chicken breast fillet
- ¼ tsp garlic paste
- 3 tbsp balsamic cream
- Mustrard
- Salt
- Pepper
Directions
PREPARATION
For the tabbouleh salad
- Place the bulgur in a bowl and cover with hot water. Let it soak for 10 minutes so that it absorbs the liquid and softens.
- Drain it, place it on kitchen paper and then in a large bowl.
- Finely chop the herbs, spring onions and cherry tomatoes and add them to the bulgur.
- Add salt and the pomegranate seeds.
- Pour the olive oil, the balsamic vinegar, the pomegranate juice and the balsamic cream over the salad.
- Cool the tabbouleh in the refrigerator for a while.
For the chicken
- Beat the ingredients of the marinade in a mortar and brush the fillet well.
- Cover and leave in the refrigerate for 15 minutes to a few hours.
- Cook the thin fillet in a hot non-stick pan (grill or frying pan) over medium fire for 3 to 4 minutes on each side.
- Cut into thin strips.
To serve
Serve the salad with the chicken and the fresh thyme.
