Chicken breasts on the grill have a smoky flavor that’s enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Ingredients
5 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons dried marjoram
¾ teaspoon salt, divided
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 pound boneless, skinless chicken breast, trimmed
¼ cup lemon juice
2 cups fresh riced cauliflower (see Tip)
2 cups flat-leaf parsley leaves
1 cup diced cucumber
1 cup halved cherry tomatoes
¼ cup sliced scallions
Directions
Preheat grill to medium-high.
Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.
Tips
Tip: Swapping riced cauliflower for bulgur in this tabbouleh amps the veggie servings. If you go for frozen, first cook it according to package directions, then let it cool and pat it dry before using.
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