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Chicken and Tabbouleh Salad
Ingredients
-
4
cups purchased torn mixed greens for salads
-
2
cups purchased tabbouleh salad
-
1
tablespoon finely snipped fresh mint or 1 teaspoon dried mint, crushed
-
2
purchased broiled or roasted chicken breast halves
-
1/2
cup oil-and-vinegar salad dressing
Directions
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 Facts
(Chicken and Tabbouleh Salad)
- Servings Per Recipe 3,
- Calories 426,
- Protein (gm) 20,
- Carbohydrate (gm) 23,
- Fat, total (gm) 31,
- Cholesterol (mg) 51,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 134,
- Vitamin C (mg) 24,
- Sodium (mg) 797,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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