Mediterranean Tabbouleh Salad with Chicken
- In a large bowl combine the water and bulgur. Let stand for 30 minutes. Drain bulgur through a fine sieve, using a large spoon to press out excess water. Return bulgur to bowl. Stir in tomatoes, cucumber, parsley, green onions, and mint.
- For dressing, in a screw-top jar combine lemon juice, oil, salt, and pepper. Cover and shake well. Pour dressing over the bulgur mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Bring to room temperature before serving.
- Serve romaine with bulgur mixture and cooked chicken.
From the Test Kitchen
To grill chicken breast halves, lightly sprinkle chicken with salt and black pepper. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)
Nutrition Facts (Mediterranean Tabbouleh Salad with Chicken)
- Per serving:
- 294 kcal cal.,
- 13 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 72 mg chol.,
- 276 mg sodium,
- 16 g carb.,
- 5 g fiber,
- 3 g sugar,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet