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Grilled Chicken And Tabouleh Salad

Apr 7, 2015

Tavuk Salata

It's full name is ''Lime and Cinnamon Tabulleh, Iceberg, Arugula, Cherry Tomatoes, Grilled Chicken Marinated in Soy Sauce and Sesame Oil and Hazelnuts''. This is how it is listed on the menu, all ingredients disclosed. When I ordered it the first time I had overlooked the rest of the description for when I see the name Tabouleh, I'm ordering it, tell no more.  

It had been on my mind ever since I ate it more than a year ago, as the most out of the ordinary, original and delicious chicken salad I've ever had. 

I googled it to see if someone as impressed as me thought of writing about it. There it was, the menu and on the menu, the full description of the dish, including what the chicken was marinated in and what the tabbouleh was flavored with. The spice I found too subtle to point my finger at was cinnamon and the sweet flavor that went great with chicken was sesame oil. Tadaaa.  

Using a bit of common sense I concocted the salad. I don't know if they left out any ingredient from the menu for the sake of originality, the salad turned out fantastic nevertheless. 

I saw that Mangerie just turned 10 years old.

For I have feasted on your Bailey's Cake and ''Tabouleh with Lime and Cinnamon Tabulleh, Iceberg, Arugula, Cherry Tomatoes, Grilled Chicken Marinated in Soy Sauce and Sesame Oil and Hazelnuts'' for years, should you serve great food many years more. Happy Birthday! 

Çeri Domates 

Grilled Chicken And Tabouleh Salad

Serves 2

Ingredients:

  • 1 chicken breast, halved and roughly flattened
  • 1/4 cup fine ground bulgur
  • 1 teaspoon lime or lemon rind
  • 1/4 teaspoon cinnamon
  • couple of iceberg and romaine lettuce leaves and a handful of arugula, washed, dried and torn to pieces
  • cherry tomatoes, halved
  • 8-10 hazelnuts

    for the marinade:

  • 1/4 cup sesame oil
  • 1/4 cup soy sauce

    for the sauce:

  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon pomegranate molasses

Directions:

  1. Blend soy sauce and sesame oil. Lay chicken breast in this sauce, cover and chill for at least 1 hour or overnight.
  2. Soak bulgur in hot water for 10 minutes. Drain then add cinnamon and lime rind. 
  3. Heat a non-stick pan on high heat. Roast hazelnuts until lightly golden, continuously tilting the pan back and forth. When cooled down, grate with a Microplane or beat in a mortar. Set aside. 
  4. Heat the non-stick pan and transfer chicken breasts without shaking off their marinade. Fry them over medium-high heat, 3 minutes on each side. Add a little marinade to the pan if the marinate dries out. 
  5. For the sauce, combine 1 unit of sesame oil, half a unit of molasses and half a unit of soy sauce. Blend well. 
  6. Combine all ingredients in a large bowl accept hazelnuts. Add the sauce and toss well. Check the seasoning. Serve with grated hazelnuts. 
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