Orange Chicken Tabbouleh
Adding chicken and orange sections transforms this Middle Eastern salad into a low-cholesterol main-dish salad.
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Orange Chicken Tabbouleh
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Directions
- 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.
Nutrition Facts (Orange Chicken Tabbouleh)
- Per serving:
- 245 kcal ,
- 8 g fat
- (2 g sat. fat ,
- 47 mg chol. ,
- 344 mg sodium ,
- 26 g carb. ,
- 6 g fiber ,
- 19 g pro.