Tabbouleh Chicken Salad

DHalaby73

Tabbouleh Chicken Salad
Salads and Salad Dressing


Bulgur, a wheat kernel that has been steamed, dried and crushed, is a staple in the classic Middle Eastern salad, tabbouleh. Here, the salad is fortified with chicken and beans, making it substantial enough for a main dish.

2/3 cup bulgur
1 1/3 cups boiling water
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
12 oz. boneless skinless chicken breast, cut into bite-sized pieces
1 1/2 cups seeded chopped cucumber
1 cup garbanzo beans
1 large tomato, seeded, chopped
1/3 cup chopped green onions
1/3 cup chopped fresh curly parsley
1 tablespoon chopped fresh mint

1. Place bulgur in large bowl; add water. Cover; let stand 30 minutes or until tender. Drain any remaining water.

2. Meanwhile, in small bowl, whisk together lemon juice, oil, garlic and salt. Heat large nonstick skillet over medium-high heat until hot. Add chicken and 2 tablespoons of the lemon dressing, stirring to coat; cook 4 to 5 minutes or until no longer pink. Remove chicken and juices from skillet; cool.

3. Add chicken and all remaining ingredients to bulgur. Add remaining dressing; stir to coat well.

4 (1 3/4-cup) servings

PER SERVING: 310 calories, 7.5 g total fat (1.5 g saturated fat), 26.5 g protein, 35 g carbohydrate, 50 mg cholesterol, 565 mg sodium, 8.5 g fiber