Orange Chicken Tabbouleh

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

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  • Makes: 4 servings
  • Prep: 40 mins

Orange Chicken Tabbouleh

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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.
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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.
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