Chicken and Tabbouleh Salad
Recipe from
Better Homes and Gardens
Purchase the classic Middle Eastern bulgur wheat salad from the deli to use as the base for this minty chicken recipe. If not available, pick up a rice salad.

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Ingredients
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4 cupspurchased torn mixed greens for saladssee savings

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2 cupspurchased tabbouleh saladsee savings

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1 tablespoonfinely snipped fresh mint or 1 teaspoon dried mint, crushedsee savings

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2purchased broiled or roasted chicken breast halvessee savings

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1/2 cupoil-and-vinegar salad dressingsee savings

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Directions
1.
Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad. Makes 3 servings.
Nutrition information
Per serving: Calories 426, Total Fat 31 g, Saturated Fat 4 g, Cholesterol 51 mg, Sodium 797 mg, Carbohydrate 23 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 13%, Vitamin C 40%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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