Orange Chicken Tabbouleh
Recipe from Better Homes and Gardens

Adding chicken and orange sections transforms this Middle Eastern salad into a low-cholesterol main-dish salad.


Orange Chicken Tabbouleh

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Servings: Makes 4 servings.
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Chicken, Healthy Salad, High Fiber, Low Fat, Oranges, Salad
 
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Ingredients
  • 1-1/2  cups
    boiling water
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  • 3/4  cup
    bulgur
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  • 2 
    oranges
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  • 1-1/2  cups
    cubed cooked chicken or turkey
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  • 2  cups
    chopped seeded cucumber
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  • 2  tablespoons
    snipped fresh parsley
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  • 2  tablespoons
    chopped green onion
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  • 1  tablespoon
    snipped fresh mint or 1 teaspoon dried mint, crushed
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  • 1  tablespoon
    olive oil or salad oil
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  • 1/2  teaspoon
    salt
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  •  
    Romaine lettuce leaves
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Directions
1.
In a medium mixing bowl pour boiling water over bulgur. Let stand 30 minutes. Drain off excess liquid.
2.
Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Peel and section oranges over a bowl to catch juice. Cover and chill orange sections until serving time. Measure and reserve 1/4 cup orange juice.
3.
In a large mixing bowl stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt.
4.
Cover and chill 4 to 24 hours, stirring occasionally.
5.
Just before serving, fold in orange sections. Serve on lettuce-lined plates. Makes 4 servings.
Nutrition information
Calories 245, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 47 mg, Sodium 344 mg, Carbohydrate 26 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 6%, Vitamin C 40%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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