Chicken and Tabbouleh Salad

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.


Chicken and Tabbouleh Salad

by 1  person


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Servings: Makes 3 servings.
Total Time: 10 mins

 
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Ingredients
  • 4 cups
    purchased torn mixed greens for salads
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  • 2 cups
    purchased tabbouleh salad
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  • 1 tablespoon
    finely snipped fresh mint or 1 teaspoon dried mint, crushed
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  • purchased broiled or roasted chicken breast halves
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  • 1/2 cup
    oil-and-vinegar salad dressing
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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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