I first discovered this simple dish at The Blue Poppy Restaurant at Butchart Gardens.
Usually, I’m not excited by salads; however, this one immediately caught my attention.
The chicken tabbouleh salad came topped with shredded chicken and looked so fresh and inviting.
Little did I know that chicken tabbouleh salad would be this delicious.
I couldn’t stop eating it. It was cold, refreshing, and full of flavor, with crisp vegetables and fresh herbs. Moreover, a bright dressing made every bite taste better than the last. The chicken tabbouleh salad was the real star. It was tender, juicy, and well marinated, with layered flavor.
What I do know is that I could not stop eating this.
Additionally, it was such an easy way to throw together a fresh, satisfying meal.
Moreover, this is a great recipe and so versatile.
What I substituted:
- Instead of Bulgar- I used Farro
- Feta- grated in hard cheese
Roasted Chicken Farro Salad
Ingredients
Notes
Method:
 Prepare Chicken: Take a whole rotisserie chicken and remove the skin. Pull off the breast meat and place it in a bowl. Using your hands, shred the chicken into small, bite-sized pieces. I prefer to shred the chicken by hand rather than using a food processor. A food processor can make the chicken too fine and almost mashed, while hand-shredding gives you those little pieces of chicken that you can actually bite into. Make Dressing: In a small bowl, combine the mustard, olive oil, fresh herbs, juice of one lemon and vinegar. Mix everything together until well combined. If you need to make a large portion I would recommend. Now taste it. This dressing should be sharp, tangy and a little pungent—you want it to have enough flavour to stand up to all the other ingredients in the salad. I recommend using a hot, sharp mustard, preferably Keen’s, to give the dressing that spicy kick. Don’t be afraid if it tastes a little too sour or strong on its own. Once it’s mixed into the salad, those bold flavours mellow out and bring everything together. Chop the Veggies: Chop the cucumber, red onion, red pepper and green pepper into small pieces. Everything should be chopped in uniform pieces. Take some fresh parsley and mince into small pieces. Cook Farro: Cook the farro according to the package directions until it is tender but still has a little bite to it. You don’t want it mushy—the slight chewiness gives the salad a great texture. Once cooked, drain it well and let it cool completely before adding it to the salad. I like to spread it out on a plate or baking sheet so it cools faster and doesn’t continue cooking in the hot pot. Assemble: In one bowl add the chicken and drizzle the dressing on top and marinate the chicken. This gives it a lot of flavour. In a separate large bowl add in the cooked Farro while it’s still hot and throw in all veggies and parsley. Then add the rest of the dressing. Once mixed well add the chicken and toss. Add some good olive oil and grate sharp cheddar about 3/4 cup. Mix the salad well and let it sit in fridge for a couple of hours. Add a splash of lemon if it needs more brightness and salt and pepper to taste.
After trying the Tabbouleh Bowl at Butchart Gardens, I knew I wanted to recreate it at home—and I am glad I did. The dish inspired me to focus on fresh herbs and simple ingredients that shine together. The flavors felt bright, balanced, and easy to assemble.
This chicken tabbouleh salad combines bulgur, juicy tomatoes, cucumber, feta, and tender chicken with plenty of herbs. It remains satisfying without feeling heavy, making it a versatile meal for lunch or dinner. I could not stop eating it, and the preparation felt quick and approachable.
Try my version of the Butchart Gardens Tabbouleh Bowl.
Additionally, I’d love to know what you think.
Leave a comment below and let me know how it turned out.
Additionally, if you love easy, fresh meals like this one, check out some of my other recipes on HeavenlyTable.