Smoked chicken and tabouli in lettuce cups
80 g, (see note)
1 medium, deseeded, finely chopped
Fresh flat-leaf parsley
1¼ cup(s), finely chopped
100 g, halved
1 individual, thinly sliced
Smoked skinless 97% fat-free chicken breast
300 g, shredded
150 g, (2 x 75g each)
- Place burghul in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 10 minutes or until softened. Drain. Return to bowl.
- Add juice, oil, cranberries, cucumber, parsley, tomatoes, shallots and chicken to burghul. Toss to combine.
- Place 2 lettuce leaves in each serving bowl. Fill with chicken tabouli. Serve with hommus and toasted bread.