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Serves : 8

Ina Garten has been making a traditional cracked wheat salad for years at The Barefoot Contessa. With the addition of roasted chicken—cooked at home or store bought—it can be served for lunch in pita bread or as a first course at dinner. Plus: More Chicken Recipes and Tips

How to Make It

Step 1    

In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice and 1 1/2 teaspoons of salt and let stand until the water has been absorbed and the grains are tender, about 1 hour.

Step 2    

Meanwhile, preheat the oven to 350°. Set the chicken breasts on a baking sheet. Rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 40 minutes, or until just cooked through. Let the chicken cool slightly, then discard the skin and remove the meat from the bones. Cut the chicken into 3/4-inch chunks.

Step 3    

Add the scallions, parsley, mint and the remaining 1/4 cup of olive oil to the bulgur and let stand for 15 minutes. Add the chicken, cucumber and tomatoes, season with salt and pepper and toss well. Transfer the tabbouleh to a bowl or platter and serve at room temperature or chilled.

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