Orange Chicken Tabbouleh Recipe
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Adding chicken and orange sections transforms this Middle Eastern salad into a low-cholesterol main-dish salad.
Ingredients
- 1-1/2 cups boiling water
- 3/4 cup bulgur
- 2 oranges
- 1-1/2 cups cubed cooked chicken or turkey
- 2 cups chopped seeded cucumber
- 2 tablespoons snipped fresh parsley
- 2 tablespoons chopped green onion
- 1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
- 1 tablespoon olive oil or salad oil
- 1/2 teaspoon salt
- Romaine lettuce leaves
- In a medium mixing bowl pour boiling water over bulgur. Let stand 30 minutes. Drain off excess liquid.
- 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.
- In a large mixing bowl stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt.
- Cover and chill 4 to 24 hours, stirring occasionally.
- Just before serving, fold in orange sections. Serve on lettuce-lined plates. Makes 4 servings.
- 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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