CHICKEN TABOULLEH SALAD serves 4 main dish or 8 side dish portions


1 1/2 cups uncooked Harvest Grains 3 Tbsp. fresh chopped mint

2 Tbsp. fresh chopped dill (do not use dried herbs)

1/4 cup fresh chopped Italian flat leaf parsley

3 or 4 scallions white bulb and a little green chopped

1 tomato seeded and chopped in small dice

4 Tbsp. crumbled Feta or goat cheese

4 Tbsp. good quality olive oil

3 Tbsp. lemon juice

salt and pepper

1/4 cup dried cherries or cranberries

1 cup or more diced cooked chicken

handfull of Honey Roasted Peanuts (optional)

METHOD:
Cook grains according to package directions (can be made using half water, half chicken stock) and cool for about 30 minutes.

Combine all ingredients up to chicken. Mix well. Cool for 3 hours or more then add chicken and peanuts. Mix again to blend and serve over lettuce leaves.